Welcome to the Cake Decorators Q&A
High ratio shortening for cakes
When doing my sugar craft course at a nearby patisserie, we used their sponge cake to work on. They referred to it as a Genoese sponge and were happy to share the recipe. The quantities were enormous however, but the fat used in this recipe was a high ratio shortening called Sweetex. I’ve tried to locate this product and the only supplier I have found will only sell to bakeries, which I am not. My question is, has anyone ever baked cakes with a similar high ratio shortening, what brand did you use and what did you think of the result compared to using butter or margarine. . Thank you.
When doing my sugar craft course at a nearby patisserie, we used their sponge cake to work on. They referred to it as a Genoese sponge and were happy to share the recipe. The quantities were enormous however, but the fat used in this recipe was a high ratio shortening called Sweetex. I’ve tried to locate this product and the only supplier I have found will only sell to bakeries, which I am not. My question is, has anyone ever baked cakes with a similar high ratio shortening, what brand did you use and what did you think of the result compared to using butter or margarine. . Thank you.
Hi Jude3011
Is this http://www.amazon.co.uk/CK-Products-Hi-Ratio-Shortening-1-36kg/dp/B00BOMF846/ref=sr_1_9?s=grocery&ie=UTF8&qid=1364169999&sr=1-9
Computer didn’t let me finish writing, I hope that’s what you’re looking for is what I was trying to say! I’ve never used this sort of product, if I want a bit more fat in my cakes I add egg yolks which are full of fat. I think stork and flora white are sort of similar to high ratio shortening, might be wrong though.
