METHOD FOR PRODUCING CAKE HAVING THREE-LAYERED STRUCTURE AND MIXED POWDER FOR CAKE

摘要

To provide a blending proportion of a cake mix capable of producing a cake having a three-layered structure in a satisfactory state no matter who makes the cake regardless of the way of mixing an egg yolk dough with a meringue dough, types of baking processes or whether a butter as oil and fat is used and to provide a method for producing a cake having a three-layered structure by using the cake mix.SOLUTION: The method for producing a cake having a three-layered structure comprises a step of preparing an egg yolk dough which includes: a mixed powder for an egg yolk dough including 100 pts.mass of wheat flour, 55 to 155 pts.wt. of sugar, 0.5 to 17.5 pts.mass of a first oil and fat and 0.01 to 2.5 pts.mass of an emulsifier; 50 to 70 pts.mass of egg yolk; and 5 to 57.5 pts.mass of a second oil and fat, a step of preparing a meringue dough which includes: a mixed powder for a meringue dough including 30 to 50 pts.mass of sugar and 0.005 to 0.15 pt.mass of a thickener; and 110 to 130 pts.mass of egg white, and a step of mixing the egg yolk dough with the meringue dough and baking the same.SELECTED DRAWING: None