Cake (Liquid Eggs)

Yellow Cake Batter (Liquid Eggs)

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Yield: 3, 8-inch cake layers


Ingredients Percent (%) Grams Volume
Yellow cake mix 65.00 910.00 7 1/4 cups
Water, part 1 7.50 105.00 3.5 fl. oz.
Whole eggs, liquid 20.00 280.00 9.5 fl. oz.
Water, part 2 7.50 105.00 3.5 fl. oz.
Total 100% 1400.00

Method of Production

  1. Preheat oven to 275° F. Prepare 3, 8-inch round cake pans by spraying with nonstick pan spray and lining the bottoms with 8-inch parchment paper rounds; spray the paper with nonstick pan spray and set aside.
  2. In a standing mixer fitted with a paddle attachment, mix cake mix and water (Part 1) on low speed for 1 minute.
  3. Scrape the bowl with a rubber spatula; continue mixing for 30 seconds on medium speed.
  4. Add the whole eggs and mix on low speed for 1 minute.
  5. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  6. Add water (Part 2) and mix on low speed for 1 minute.
  7. Scrape the bowl; continue mixing for 2 minutes on medium speed.
  8. Portion 450 grams of batter into each prepared 8-inch pan; level the batter with a spatula.
  9. Lightly tap the pan on the counter 3 times to release any large air bubbles.
  10. Bake at 275° F in conventional oven for 40 minutes, rotating halfway through, until a toothpick inserted comes out clean or until internal temperature registers 205°-210° F.
  11. Cool cakes for at least 10 minutes before removing from pan. Move cakes to a wire rack to cool completely before continuing with the cake assembly.

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