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Recipes

Tea Cake Batter

Ingredients

  • 10944 g – Butter Unsalted Softened
  • 9216 g – White Sugar
  • 173 – Eggs Room Temperature
  • 120 g – Vanilla Bean Paste
  • 8064 g – AP Flour
  • 4032 g – Almond Flour
  • 288 g – Baking Powder
  • 48 g – Kosher Salt – Fine
  • 3744 g – Sour Cream Room Temperature

Method

  • Using a paddle, cream together sugar and butter until pale in color and fluffy (measure other ingredients during this time). Scrape down sides of bowl.
  • Add in eggs and vanilla paste in three parts until thoroughly combined, and scrape down the sides during each addition.
  • Next combine all dry ingredients and whisk together.
  • Add half of the dry ingredients and sour cream to the butter mixture. Scrape down sides of the bowl and add the rest. Mix until combined.
  • Split final batter into three separate containers and mix in the respective flavorings into each container.

Bake Cycle

  • Bake @ 315℉ for 40 Minutes
  • Bake @ 315℉ for 55 Minutes

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Scaling