2 1/2 pounds Cake flour
42 ounces Granulated sugar (2 lb. 10 oz.)
1 1/4 pounds Emulsified shortening (Fluid Flex)
1 ounce Salt
2 ounces Baking powder
4 ounces Dry milk powder
6 ounces Light corn syrup
1 pint Water, cold
1 1/4 pounds Eggs
1 1/4 pounds Water, cold
1/2 fluid ounce Lemon extract
Yield: 1 1/2 Full-sheet
1. Combine the flour, sugar, shortening, salt, baking powder, dry milk powder, corn syrup and 16 fluid ounces (450 milliliters) cold water in a large bowl of a mixer fitted with the paddle attachment. Beat for 5 minutes on low speed.
2. Combine the remaining ingredients in a separate bowl. Add these liquid ingredients to the creamed-fat mixture in three additions. Scrape down the sides of the bowl after each addition.
3. Beat for 2 minutes on low speed.
4. Divide the batter into greased and floured pans. Pans should be filled only halfway. One gallon of batter is sufficient for an 18 x 24 x 2 inch (45 x 60 x 5 centimeter) sheet pan. Bake at 340°F (170°C) until a cake tester comes out clean and the cake springs back when lightly touched, approximately 12-18 minutes.
5. Yield: 1 1/2 to 2 Full Sheet Pans
Yield: 1 1/2 Full-sheet
42 ounces Granulated sugar (2 lb. 10 oz.)
1 1/4 pounds Emulsified shortening (Fluid Flex)
1 ounce Salt
2 ounces Baking powder
4 ounces Dry milk powder
6 ounces Light corn syrup
1 pint Water, cold
1 1/4 pounds Eggs
1 1/4 pounds Water, cold
1/2 fluid ounce Lemon extract
Yield: 1 1/2 Full-sheet
1. Combine the flour, sugar, shortening, salt, baking powder, dry milk powder, corn syrup and 16 fluid ounces (450 milliliters) cold water in a large bowl of a mixer fitted with the paddle attachment. Beat for 5 minutes on low speed.
2. Combine the remaining ingredients in a separate bowl. Add these liquid ingredients to the creamed-fat mixture in three additions. Scrape down the sides of the bowl after each addition.
3. Beat for 2 minutes on low speed.
4. Divide the batter into greased and floured pans. Pans should be filled only halfway. One gallon of batter is sufficient for an 18 x 24 x 2 inch (45 x 60 x 5 centimeter) sheet pan. Bake at 340°F (170°C) until a cake tester comes out clean and the cake springs back when lightly touched, approximately 12-18 minutes.
5. Yield: 1 1/2 to 2 Full Sheet Pans
Yield: 1 1/2 Full-sheet
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