Applesauce Cake

G-002-00 Desserts (Cakes and Frostings)

Red
Low
108 Portions
1 piece (2-¾ oz)
18 x 26-inch Sheet Pans (2)
325°F (163°C)
20 - 22 min.

INGREDIENTS

ItemMeasureWeightApprox issue

EGGS, LIQUID, WHOLE

1 qt

2 lb 2 oz

16 whole eggs

FLOUR, ALL PURPOSE

3 qt + 2 cup

3 lb 14 oz

SUGAR, GRANULATED

1 qt + 3-½ cup

3 lb 5 oz

BAKING POWDER

¼ cup

1-¾ oz

BAKING SODA

1 tbsp + 2 tsp

1 oz

CINNAMON, GROUND

2 tbsp + 2 tsp

0.60 oz

CLOVE, GROUND

1 tbsp

0.30 oz

SALT

1-½ tsp

0.30 oz

APPLESAUCE, UNSWEETENED

1 qt + 3 cup

4 lb

OIL, CANOLA

3-½ cup

1 lb 11 oz

BLUEBERRIES, FROZEN

2½ qt

2 lb 15 oz

COOKING SPRAY, NONSTICK

⅓ oz

DIRECTIONS

  1. Thaw CP: Thaw eggs under refrigeration at 41°F (5°C).
  2. Preheat oven to 325°F (163°C).
  3. Sift together flour, sugar, baking powder, baking soda, cinnamon, clove and salt into a mixer bowl.
  4. Add applesauce and oil to sifted ingredients. With a whisk attachment, mix at low speed for 1 minute. Continue to mix at medium speed for 2 minutes. Scrape down the bowl.
  5. Add eggs slowly to mixture while mixing at low speed for 1 minute. Scrape down the bowl. Mix at medium speed for 3 minutes.
  6. Add frozen blueberries to batter. Mix at low speed until just incorporated, about 30 seconds.
  7. Lightly spray each (18 x 26-inch) sheet pan with nonstick cooking spray. Pour 1 gallon (4 lb 10 oz) batter into each pan. Spread evenly into pan.
  8. Using an oven on convection mode, bake cake at 325°F (162°C) on low fan for 20 to 22 minutes.
  9. Cool; Cut 5x10.

RECIPE NOTES

  1. This recipe was developed using a Rationale Combi Oven set to convection mode.  If using other models of combi oven or a convection oven, times may vary (using an older convection oven you may need to add a couple to few minutes to the cook time to achieve the desired end state for the recipe).
  2. In Step 3, for best results, reserve ¼ cup (1-¼ oz) of the sifted dry ingredients to lightly coat blueberries before folding them into the batter. Dusting blueberries with flour before incorporating helps prevent blueberries from sinking in the batter while baking.
  3. In Step 4, butter or shortening may be used in place of canola oil. Follow Steps 1-3. In Step 4, replace oil with 3 ½ cups (1 lb 12 oz) softened butter or shortening. With a paddle attachment, mix at low speed for 1 minute. Continue to mix at medium speed for 2 minutes. Scrape down the bowl. Follow Steps 5-8.
  4. Serving suggestions: cakes may be served with a light dusting of powdered sugar, fresh or canned fruits, and other assorted toppings.
  5. * Sugars represent the total grams of sugar in the recipe, naturally occurring and added sugar combined.

NUTRITION FACTS

Calories220
Carbohydrates33 g
Sugars*18 g
Protein3 g
Fat9 g
Saturated Fat0.9 g
Sodium126 mg
Calcium109 mg
Fiber1.2 g
Combat Capabilities Development Command-Soldier Center // U17-238