THE PROCESS OF MAKING MOIST CARROT (DAUCUS CAROTA)- CAMOTE (IPOMEA BATATAS) CAKE

• Main Authors: DAGAYLO-AN, Marianne B, CALLES, Analiza B, CELIS, Annel Ruth D
• Format: Patent
• Language: English
• Published: 20.09.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The process of making moist carrot-camote cake comprising the steps of: preparing the carrot wherein the root crops are cleaned, washed, and shredded; pre-heating oven to 380 deg F; measuring and sifting together dry ingredients comprising of flour, baking soda, and powder, sugar, and salt; separating egg whites from egg yolks and set aside; adding cream of tartar to the egg whites and beat well until soft peaks and fluffy to produce meringue; measuring and combining liquid ingredients comprising of vegetable oil, vanilla, egg yolks, and milk in a bowl; pouring half of the liquid ingredients into the dry ingredients and mix well to produce batter mixture; pouring the remaining half of the liquid ingredients to the batter mixture and add the shredded camote and carrots to the batter mixture; folding the meringue to the batter mixture; greasing a 3.5 x 7.5 x 2.5 loaf pan; and pouring the carrot-camote mixture to the greased pan and bake for 45 to 55 minutes until done.