Reduced Fat Cake Recipe
 

Long lasting cakes and muffins/cupcakes, with approximately 10% fat content in the baked cake. Taste and texture are almost the same as in a regular cake.

 

I	Margarine (cold) - 3.5% Oil (palm or sunflower - preferable) - 3.5% PentaCake AO 6180 (antioxidant) - 0.0045% Sugar - first addition - 8%
II	Eggs - 17.5% PentaCake 6000 - 3% Sugar - second addition - 14.7155%
III	Invert sugar - 1% Glycerol (glycerin) - 4% Flavorings - as required - 0.1% Flour (standard) - 20% Cornstarch - 3% Gluten - 1% Inulin Fibers (Fibruline Instant, Cosucra) - 3% Sorbic acid - 0.18%
IV	Water - 17.5%

• Invert sugar preparation: Bring to boil 7.5 Kg sugar, 2.5 liter water and 40g citric acid.  Cook on low heat for 15 minutes.  Chill to room temperature.
• Heat the oven to 160-165°C. 
• Whip (high speed) the ingredients in section I for 5 minutes. 
• Add the ingredients in section II and whip (high speed) for 3 minutes. 
• Add the remaining ingredients excluding the water (section III) and whip (high speed) for 30 seconds. 
• Add the water and whip (high speed) for 3 minutes. 
• Approx. baking times: small muffins (<40g): 23-27 min, large muffins (>40g): 27-33 min, pound cakes (250-450g): 35-50 min, large cakes (1-1.5Kg): 70-90 min.
• Remark: The applicability of the "Reduced Fat" declaration shall be examined according to the local regulations.

Disclaimer: Any recipe, advice or technological assistance related to the implementation of the PentaCake is given by Pentaor or its representatives as a gratuitous general advice for further trials to be done by the bakery.  There is no guarantee to the shelf life period of the final cakes.  It is the responsibility of the bakery to ensure the conformity of the products to the laws, regulations and patents in force in the countries where they may be implemented.