JWU College of Culinary Arts

10 lbs., 5 oz., 5 round 9-in. cake pans, 2 full sheet pans (4,677 g, 5 round 23-cm cakes 2 full sheet pans)

Recipe ID

US standard
Eggs, Whole
2 lbs.
907 g
Water Cold
1 lb., 8 oz.
680 g
Flour Cake
2 lbs., 10 oz.
1,191 g
1 oz.
28 g
Dry Milk Solids (DMS)
4 oz.
113 g
Baking Powder
2 oz.
57 g
Shortening High-Ratio
1 lb., 2 oz.
510 g
Sugar Granulated
2 lbs., 10 oz.
1,191 g
  1. 1. Gather all the ingredients and equipment.
  2. 2. Scale ingredients.
  3. 3. Whisk together the eggs and water in a bowl and reserve.
  4. 4. Sift together the cake flour, salt, DMS, and baking powder.
  5. 5. Place the sifted ingredients, shortening, sugar and 1/3 of the egg-water mixture into a mixing bowl of a stationary mixer fitted with a paddle.
  6. 6. Blend on low speed and for about four minutes. Scrape the bowl well.
  7. 7. Add the remaining egg-water mixture in two stages, mixing for about four minutes on medium speed and scraping the bowl well between additions.
  8. 8. Scale into prepared cake pans: 2 lbs. for 9-in. by 3-in. (23-cm by 7.5-cm) round pans or 5 lbs. for full sheet pans.
  9. 9. Bake at 350°F (177°C) until cake springs back when lightly touched in the middle.