Put our rich cake base to use in range of favorites
We love to give you options and versatility to allow you to make anything from a rich, moist cake to crunchy biscotti – and that’s what we’re giving you with our Yogurt Cake Base 2.0.
Yogurt Cake Base 2.0
Corbion
Let’s bake a cake – and we’ll make it with Yogurt Cake Base 2.0, great by itself or with up to 20% inclusions of berries or nuts. You can enjoy its fresh taste for a while with 8-10 days of shelf life.
Instructions
Ingredients
- Yogurt Cake Base 2.0 25.00 lbs
- Whole eggs 8.75 lbs
- Water (variable) 5.63 lbs
- Vegetable oil 7.50 lbs
Total: 46.88 lbs
Procedures
- Mix Yogurt Cake 2.0 and eggs for 1 minute on low speed.
- Continue mixing for 3 minutes on medium speed.
- Gradually add vegetable oil and water while mixing for 1 minute on low speed.
- Scrape bowl and continue mixing 3 minutes on low speed.
Bake Temp: 330-340°F.
Bake Time (variable): 45-60 mins for unit weights of 1lb 4oz loaves to 1lb 14oz 4x4x8 pans.
Banana Nut Muffins
Corbion
With Yogurt Cake Base 2.0, you can enjoy a twist on a warm, comforting baked favorite, banana nut. This time it’s as a rich, moist, on-the-go muffin!
Instructions
Ingredients
- Yogurt Cake Base 2.0 25.00 lbs
- Whole eggs 9.00 lbs
- Vegetable oil 7.00 lbs
- Water (variable) 3.00 lbs
- Banana puree 3.50 lbs
- Banana Fruit Ice 1.50 lbs
- Walnut pieces 3.00 lbs
Total: 52.00 lbs
Procedures
- Mix Yogurt Cake 2.0 and eggs for 1 minute on low speed.
- Continue mixing for 3 minutes on medium speed.
- Gradually add vegetable oil and water while mixing for 1 minute on low speed.
- Scrape bowl down.
- Add in banana puree, banana fruit ice and walnuts.
- Continue mixing 3 minutes on low speed.
Bake Temp: 375°F.
Bake Time (variable): 25 mins Pour into muffin cups for baking.
Blueberry Banana Muffins
Corbion
Create an alliterative, all-day treat that feature colorful blueberries that brighten every baked bite, with Yogurt Cake Base 2.0. And enjoy!
Instructions
Ingredients
- Yogurt Cake Base 2.0 25.00 lbs
- Whole eggs 9.00 lbs
- Vegetable oil 7.00 lbs
- Water (variable) 4.50 lbs
- Frozen blueberries 8.00 lbs
- Banana flavor 0.50 lbs
Total: 54.00 lbs
Procedures
- Mix Yogurt Cake 2.0 and eggs for 1 minute on low speed.
- Continue mixing for 3 minutes on medium speed.
- Gradually add vegetable oil and water while mixing for 1 minute on low speed.
- Scrape bowl down.
- Add in the frozen blueberries and flavor.
- Continue mixing 3 minutes on low speed.
Bake Temp: 375°F.
Bake Time (variable): 25 mins Pour into muffin cups for baking. Sprinkle crystal sugar on top after baking.
Very Berry Crunch Cakes
Corbion
Treat yourself or your family to this morning (or all-day) cake delight with rich, baked goodness and the sweet taste of berries – with Yogurt Cake Base 2.0.
Instructions
Ingredients
- Yogurt Cake Base 2.0 batter 10.00 lbs
- Blueberries 0.56 lbs
- Frozen sliced cranberries 0.50 lbs
- Raspberries 0.44 lbs
- Bread flour 0.25 lbs
Total: 11.75 lbs
Procedures
- Follow Yogurt Cake Base 2.0 instructions to create batter.
- Gradually add in blueberries, cranberries and raspberries, mixing for 1 minute on low speed.
- Scrape bowl and continue mixing 3 minutes on low speed.
Bake Temp: 330-340°F.
Bake Time (variable): 45-60 mins for unit weights of 1lb 4oz loaves to 1lb 14oz 4x4x8 pans. Can be topped with a few blueberries or raspberries plus a few pieces of streusel.
Cranberry Almond Biscotti
Corbion
Get our Yogurt Cake Base 2.0 and ditch those canned cranberries. With our clever recipe, you can create fresh cranberry almond biscotti and enjoy any time with your morning coffee.
Instructions
Ingredients
- Yogurt Cake Base 2.0 12.5 lbs
- Whole eggs 3.5 lbs
- Dried cranberries 5.0 lbs
- Whole almonds 4.0 lbs
Total: 25.00 lbs
Procedures
- Mix the yogurt cake base and whole eggs for one minute on 1st speed, then 2-3 minutes on 2nd speed.
- Fold in cranberries and almonds.
- Scale into 1-2 lb pieces.
- Roll out to length of the papered sheet pan. Wash with straight eggs or egg wash (3/4 egg to 1/4 water). For longer biscottis, make sure to flatten the roll out, prior to egg wash.
Bake Temp: 330°F.
Bake Time (variable): bake until firm.
- Let cool, slice at angle to elongate the slice (3/8” — 1/2”).
- Lay out flat on papered sheet pans.
- Bake at 330o degrees until almost dry and very light brown color at most.
- Leave to dry out overnight. Package the next day.
Subscribe to Our Newsletters
Current Issues
Popular Galleries
-
Bobbie Lloyd’s tips for making the ultimate holiday pie
Magnolia Bakery's chief baking officer recently launched her brand new cookbook, "The Magnolia Bakery Handbook: A Complete Guide for the Home Bakery". -
Dani's Flour Pot Bakery
This Springfield, Missouri bakery looks to bring happiness with a huge selection of sweet and savory pies, and other treats.