Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.270
14
BAKELS HONEY SPONGE MIX
1.200
62.5
Egg
0.390
20
Total Weight: 1.860
Group 2
Ingredient
KG
Weight (%)
Bakers Flour
0.060
3.5
Total Weight: 0.060

Method

Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX. Whisk on low speed for 1 minute. Scrape down. Whisk on top speed for 5 minutes followed by 1 minute on second speed. Gently fold in the bakers flour. Scale 1 kg of batter onto a standard baking tray grease sides and line bottom with of the tray with greaseproof paper. Bake at 210¡ C for approximately 13 minutes. Blend 0.250 kg Banana and 0.300 kg BAKELS CARAMEL FILLING on second speed until smooth. Fold in 0.600 kg WHIP 'n' ICE (whipped). When cool place layer of Banoffee Filling (approx. 0.800 kg) onto one sheet then place the other sheet on top. Spread the remaining filling over the top sheet and decorate with flaked chocolate. Cut into desired shapes or sizes.

Additional Information

Recipe percentages are on total batter/mix weight (100%).

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.270
14
BAKELS HONEY SPONGE MIX
1.200
62.5
Egg
0.390
20
Total Weight: 1.860
Group 2
Ingredient
KG
Weight (%)
Bakers Flour
0.060
3.5
Total Weight: 0.060

Method

Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX. Whisk on low speed for 1 minute. Scrape down. Whisk on top speed for 5 minutes followed by 1 minute on second speed. Gently fold in the bakers flour. Scale 1 kg of batter onto a standard baking tray grease sides and line bottom with of the tray with greaseproof paper. Bake at 210¡ C for approximately 13 minutes. Blend 0.250 kg Banana and 0.300 kg BAKELS CARAMEL FILLING on second speed until smooth. Fold in 0.600 kg WHIP 'n' ICE (whipped). When cool place layer of Banoffee Filling (approx. 0.800 kg) onto one sheet then place the other sheet on top. Spread the remaining filling over the top sheet and decorate with flaked chocolate. Cut into desired shapes or sizes.

Additional Information

Recipe percentages are on total batter/mix weight (100%).