Recipe
- Depositer
- Oven
- Cupcake
Loaf-Shaped Fresh Chiffon Cake
Introducing our Loaf-Shaped Fresh Chiffon Cake, made by pouring a batter rich in egg whites into a loaf tin and baking it to perfection.
This light, airy cake melts in your mouth, with a luscious whipped cream filling inside its soft, fluffy texture.
Production Processes：
① Dispensing cups
② Depositing the batter (System Depoly)
③ Baking (19 min) (Tunnel Oven)
④ Cooling
⑤ Depositing the whipped cream (System Depoly)
⑥ Applying the powdered sugar
Product information
- Weight
- 26.5g
- Size
- L95mm×W53mm×H35mm
- Ingredients（Plain）
- Batter: egg white, superfine sugar, dried egg white, meringue stabilizer, egg yolk, honey, milk, cake flour, baking powder, liquid shortening
Filling: whipped cream, granulated sugar - Ingredients（Caramel）
- Batter: egg white, superfine sugar, dried egg white, meringue stabilizer, egg yolk, honey, milk, cake flour, baking powder, liquid shortening
Filling: whipped cream, granulated sugar, unsalted butter, vanilla beans - Ingredients（Cocoa）
- Batter: egg white, superfine sugar, dried egg white, meringue stabilizer, egg yolk, honey, milk, cake flour, cocoa, baking powder, liquid shortening
Filling: milk chocolate, whipped cream
Reference
MASDAC NEWS trial version
Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.
View the Trial Version (PDF)
