Last week was the 2nd week of training at BITC and we had to make 2 cakes, traditional pound cake and marble cake (using advance method). Pound cake means all the ingredients such as cake flour, sugar fat and eggs are having equal amount, which is 1 lb each.
However, for utility cake, the amount of eggs were reduced and it was replaced by water. Same thing for butter, it was reduced to 71% instead of 100%. For all the cake, the ratio of the cake flour is always 100% and when I say 71% for butter, it means ratio of butter to flour. Method for utility cake is very simple. Just mix well all the ingredients and that's ready to bake.
Here are the ingredients (make 4 cakes, 2000g)
Grease 4 cake tins (4'x8') and dust with flour. Set aside.
Place all the liquids into mixing bowl followed by sugar, dry ingredients and finally fat.
Mix 1 min on low speed, 5 mins on medium speed (or until ribbon like stage) and 1 min on low speed (this is to stabilize the air bubble). Scrap down after every mixing.
In a bowl, mix Cocoa power (36g )and oil (72g). Mix it well and combine with 1/3 of the cake batter.
For marbling effect, start with white batter first followed by choco batter. Repeat the step and finally must end with white filling. ( pls fill only 2/3 of the tin)
Bake in 170 preheated oven for 40 to 50 mins. Leave it cool on wire rack.
The cakes were turned out to be so nice at BITC. However ,when I tried at home, it failed for the 1st time as I reduced the oven temp to 150 degree (cos my instructor said, at home we should reduce oven temp by 20 degree). The cake was too heavy and it was underbake. Terrible! And I notice, I have some problems dealing with this superfine cake flour as well. It has been a few times that whenever I used this flour, the cake is very heavy. But this time, it was even worst with cooler oven temperature.
Then I tried one more time with higher temp ,which is 180 degree, the cake was ok. But it is still heavy and doesn't look so good as compare to the one I made in BITC. However, still acceptable. In BITC, they used really good/ professional machines which designed for mass production while mine is purely for home baking. And my oven is not so good for baking (It can be used as microwave oven as well). So, there might be a difference. I ll try one more time with all purpose flour (medium protein flour) and monitor the result. I hope it will be ok.
Here are some pics for you. If you happen to try out the recipe, pls do let me know too.