Yield: 100 Portions (2 pans)
Each Portion: 1 piece
Temperature: 350° F Oven
Pan Size: 18 x 26 inch sheet pan
| Ingredients | Weights | Measure |
|---|---|---|
| Flour, wheat, general purpose, sifted | 4 lb 9 oz | 1-1/8 gal |
| Salad oil | 1 lb 13 oz | 3-3/4 cups |
| Sugar, granulated | 5 lb 5 oz | 3 qt |
| Milk, nonfat, dry | 4-1/4 oz | 1 cup |
| Baking powder | 4 oz | 1/2 cup |
| Salt | 1 oz | 1-2/3 tbsp |
| Water, warm | 3 lb | 1-1/2 qt |
| Egg whites | 1 lb 12 oz | 3-1/4 cups |
| Vanilla | 4 oz | 1/2 cup |
- Place flour in mixer bowl.
- Gradually add oil while mixing at low speed 2 minutes. (Mixture will resemble a crumbly paste.)
- Sift together sugar, milk, baking powder and salt; add to flour-oil mixture; mix at low speed 2 minutes.
- Combine water, egg whites and vanilla; gradually add to mixture while mixing at low speed 2 minutes; scrape down bowl.
- Mix at medium speed 2 minutes or until well blended.
- Pour about 8 lb 8 oz (3-1/2 qt) batter into each greased pan.
- Bake about 50 minutes or until done.
- Cool; frost if desired. Cut 6 by 9.
NOTE:
- In Step 3, fresh or thawed frozen egg whites may be used.
- In Step 7, if convection oven is used, bake at 325°F. 35 minutes or until done on low fan, open vent.
- Other pan sizes may be used.