Cakes
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HOW TO MAKE CAKES
| TC-CAKE MIX (ANY FLAVOR) | 325 G (appr. 3 CUPS) |
| CANOLA OR VEGETABLE OIL | ¼ CUP |
| VANILLA OR OTHER FLAVORS | 1 TSP |
| WATER | 2/3 CUP + 1OR 2 TBS |
Take 325 g (weighing is more accurate than measuring in cups) – which is approximately 3 cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 2/3 cups of water. Beat until combined (an electric mixer would make it faster). The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (2/3 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with spray-oil or you could add to oil sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.
You could bake it in a 9- inch round cake pan (springform makes it easier to turn out). And bake just like before checking to see that it is baked thru around 15 minutes. Cool in pan for 5 minutes before turning out the cake.
Frost using any low-protein frosting.
The batter can be used in Cake-pop machines as well filling each depression 2/3 full to bake.
NUTRIENT INFORMATION FOR THE WHOLE RECIPE
The Phe content for the whole recipe - 63 mg.
Protein content– less than 1 g
Phe content varies for each piece with how many pieces you cut out if using cake pan or how many mini muffins you bake.
The cake can be decorated using store bought vanilla or chocolate frosting – adding a thin layer on top to make frosted piece of cake. But add 56 mg of Phe per 100 g frosting. But when spread thinly it shouldn’t add more than 1 – 2 mg phe per muffin or per piece.
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This cake is so easy to bake !!!!!! I made it with one recipe TC-Brownie mix and one recipe TC-Cake mix. The recipes are simple and come with the mixes you buy.
1 2 3 4
1. Starting the batter: batter being added in the center always
2. Half the amount of batter in the pan
3. Both the batters in the cake pan
4. Baked cake cooled and a wedge sliced out.
TO MAKE THE CAKE:
Make the batter for the cake mix according to directions (I used lemon cake mix) and transfer to a Quart size Ziptop bag and zip.
Make the batter for the brownie mix according to directions but add more water than what the recipe says, to make the consistency same as the cake batter mix. Transfer to another Quart size ziptop bag and zip.
Preheat oven to 350 ° F. Prepare a round 9" cake pan by spraying with oil spray and line with parchment paper and spray again.
Snip one bottom corner of the bags so you could squeeze the batter on the cake pan working with one batter at a time.
Add a small drop of either batter in the center of the pan (size of a quarter coin). Add same amount of the other batter in the center of the previous color. Continue repeating these two batters alternatively, always adding them in the center. The batter will spread toward the edge of the cake pan forming striped rounds.
If the pan is not on even surface the batter may start to slide toward one side of the pan. If that happens keep rotating the pan so the circles are more or less even.
Repeat until all the batter is finished squeezing the zip bag to use up all the batter.
Bake in the preheated oven for 20- 25 mins or until a toothpick inserted inside comes out clean.
Cool the cake in the pan for 8-10 mins and then turn out on a cooling rack and cool completely.
If desired the cake can be sliced in half horizontally and spread with strawberry or raspberry jelly. In order to showcase the stripes on top frosting the side of the cake would be better and just a small swirl of frosting on top would look great!! Enjoy!!!!!!!!
NUTRIENT INFORMATION FOR THE BROWNIE RECIPE:
|
|
KCAL |
PRO g |
PHE mg |
TYR mg |
MET mg |
LEU mg |
ILE mg |
VAL mg |
|
Per recipe |
1586.1 |
1.0 |
35.8 |
22.8 |
7.5 |
61.8 |
29.6 |
42.6 |
NUTRIENT INFORMATION FOR THE CAKE RECIPE:
|
|
KCAL |
PRO g |
PHE mg |
TYR mg |
MET mg |
LEU mg |
ILE mg |
VAL mg |
|
Per recipe |
1650 |
1.0 |
63 |
22 |
7 |
85 |
48 |
50 |
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| TC-BROWNIE MIX | 350 G ( 3 ¼ CUPS) |
| CANOLA OR VEGETABLE OIL | ¼ CUP |
| VANILLA | 1 TSP |
| WATER | ¾ CUP + 2 TBS |
Take 350 g (weighing is more accurate than measuring in cups) – which is approximately 3 ¼ cups of the mix. Add 1 teaspoon vanilla, ¼ cup oil and 3/4 cups of water. Beat vigorously with an electric mixer for 2 minutes. The batter should be of cake batter consistency. If not, add water, 1 tablespoon at a time and beat until you get a cake batter consistency. (3/4 cups may be adequate). You could either spread in a 9-inch square pan that has been sprayed with Pam or you could add to Pam-sprayed mini muffin pans (2/3 full for each depression). The batter should fill at least 24 mini muffin pans. Bake in a preheated 350 deg oven for 15- 22 minutes depending on which pan you are using for baking or when tested with a skewer it should have no sticky batter. Let sit in the pan for 3-4 mins before cooling on a wire rack.
NUTRIENT INFORMATION FOR THE WHOLE RECIPE
The Phe content for the whole recipe - 38.5 mg.
Protein content– less than 1 g
Phe content varies for each piece with how many squares you cut out if using square pan or how many mini muffins you bake.