GB505472A - Composite ice cream cake and method of manufacture - Google Patents

Abstract

505,472. Ice-cream; food preparations. NEWLY WEDS BAKING CO., and ANGELL, P. M. Sept. 7, 1938, No. 26149. [Classes 28 (i) and 49] In the production of a composite ice-cream cake roll, the cake dough contains cake flour, a substantial quantity of soya-bean flour, and sufficient shortening to impart to the baked cake, moisture and flexibility retaining qualities. The dough is baked for three, minutes, at a relatively high temperature, e.g. 600 to 650‹ F., so that steam is generated during the baking without extracting an appreciableamount of moisture from the dough, and to prevent the formation of a crust. The following proportions of ingredients are referred to ; 120 pounds of granulated sugar, 30 pounds of vegetable shortening, 12 pounds of soya-bean flour, 2 pounds 5 ounces of baking soda, 2 pounds 5 ounces of table salt, 45 pounds of whole eggs, 20 pounds of Dutch process cocoa, 16 pounds of sweetened skimmed condensed milk, 132 pounds of soft winter wheat cake flour; 280 pounds of water and 5 pounds of baking powder. A steamy atmosphere is maintained in the oven, e.g. by closing the oven damper. The dough is baked in pans having paper liners on their bottoms, and the baked cakes are removed from the pans with the aid of projecting flaps on the liners, or, the pans are inverted to deposit the cakes upon a paper liner 12a:, which, as shown, is . used to facilitate the rolling-up of the cake 15 after the application of the ice-cream layer 17. The roll is then refrigerated to render it self-sustaining. If the cakes are to be transported before being associated with the ice-cream, they are packed in cartons with the paper liners interposed.