Made with "JIFFY" Crème Cake Base Mix.
This Recipe Uses:
"JIFFY" Crème Cake Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Crème Cake Base Mix | 2½ lb | 5 lb |
| Water | 2½ cups (20 oz) | 1¼ qts (2 lb 8 oz) |
| Egg Yolks | 6 (3 oz) | 12 (6 oz) |
| Egg Whites | 6 (6 oz) | 12 (12 oz) |
| MILK SOAK | ||
| Milk | 2¼ cups (18 oz) | 4½ cups (2 lb 4 oz) |
| Sweetened Condensed Milk | 4½ cups (3 lb 2 oz) | 9 cups (6 lb 3 oz) |
| Evaporated Milk | 5 cups (2 lb 8 oz) | 10 cups (5 lb) |
| Vanilla Garnish | 1 Tbsp | 2 Tbsp |
| GARNISH | ||
| Whipped Crea | As needed | As needed |
| Cinnamon, ground | As needed | As needed |
| INSTRUCTIONS | |
| CAKE | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Pour water into mixing bowl. Add Crème Cake Mix and egg yolks. |
| 3 | Blend on medium speed* for 2 minutes. |
| 4 | Stop mixer. Scrape bowl and paddle. Set aside. |
| 5 | Use a mixer with wire whip attachment. Pour egg whites into mixing bowl. |
| 6 | Blend on high speed** for 2 minutes. |
| 7 | Gently fold whipped egg whites into cake mixture. Do not overmix. |
| 8 | Scale batter into ungreased ramekins and bake according to the table below. |
| MILK SOAK | |
| 1 | In a bowl, combine milk, sweetened condensed milk, evaporated milk, and vanilla extract. |
| 2 | Whisk until combined. |
| ASSEMBLY | |
| 1 | Once cakes have cooled, prick the surface with a fork or paring knife. |
| 2 | Pour the milk soak over the cakes according to the table below. |
| 3 | Chill soaked cakes for 12 - 24 hours. |
| 4 | Top with whipped cream and cinnamon. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| 4 oz - 6 oz Ramekin | Batter: #20 scoop (1 oz) Milk Soak: 3 Tbsp (1.5 oz) | 300°F 10 – 15 minutes | 350°F 15 – 20 minutes | 135 |
Baking time may vary depending on the oven and the oven load.
*Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
**High speed is 3rd speed on a 3-speed mixer, or 4th speed on a 4-speed mixer.
