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Anihan Technical School is a project of The Foundation for Professional Training, Inc. (FPTI). Established in 1986.

Tuesday, April 11, 2017

Anihan Industry Partner Gives a Demo on Pies and Cakes

Anihan Industry Partner, Ms. Beatriz Melendrez, Proprietor of Flour Jar conducted a demo session of baked pies and cakes at Anihan Technical School.

Anihan Industry Partner, Ms. Beatriz Melendrez, Proprietor of Flour Jar conducted a demonstration session of baked pies and cakes to Anihan students last July 21, 2016.

Industry Partner Ms. Bea Melendrez giving a demo.

  1. Preheat oven to 325 degrees F (165 degrees C). use a 10 inch cake pan.
  2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the order that is given. Set aside. Don't beat.
  3. In a large mixing bowl, beat egg whites and cream of tartar until stiff peaks. Set aside.
  4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually over egg whites, folding in with rubber spatula. Do not stir. Pour batter into the 10 inch cake pan.
  5. Bake for 55 minutes.
  6. For the whipped cream, make sure the whipped cream is very cold before you whisk it. Whisk until it is stiff. Mash 100 grams of diced strawberries and mix in with 300 grams of whipped cream. Set aside in the chiller.
  7. Dice up the cool chiffon cake into cubes. Set aside.
  8. Dice up the 200 grams of strawberries. Set aside.
  9. Use an 8 inch spring form pan and cover the sides with acetate. 
  10. Assemble the cake: first layer is the diced up chiffon cake, second layer is the strawberry whipped cream, third layer are the cut fresh strawberries, forth layer is the whipped cream. Repeat the process 2 more times. The last layer should be whipped cream and decorate with strawberries. Put in the chiller to set for 1 hour to 2 hours.

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