Ingredients

Group 1
Ingredient
KG
Butter or MORAH CAKE (MEDIUM)
0.700
P3
0.050
Hi Ratio Flour
1.100
Milk Powder
0.100
HERCULES BAKING POWDER
0.060
Brown Sugar
1.300
Coconut
0.150
BALEC
0.050
Eggs 6
0.600
NZB VANILLA ESSENCE 101
-
Total Weight: 4.110
Group 2
Ingredient
KG
Water
0.800
Total Weight: 0.800
Group 3
Ingredient
KG
Bournvita
-
Total Weight: 0.000

Method

Place Group 1 in mixing bowl. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Add Group 3 and mix by hand. Overmixing will dissolve the Bournvita. Oven temperature 175¡C (350¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
Butter or MORAH CAKE (MEDIUM)
0.700
P3
0.050
Hi Ratio Flour
1.100
Milk Powder
0.100
HERCULES BAKING POWDER
0.060
Brown Sugar
1.300
Coconut
0.150
BALEC
0.050
Eggs 6
0.600
NZB VANILLA ESSENCE 101
-
Total Weight: 4.110
Group 2
Ingredient
KG
Water
0.800
Total Weight: 0.800
Group 3
Ingredient
KG
Bournvita
-
Total Weight: 0.000

Method

Place Group 1 in mixing bowl. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes on slow speed. Scrape down thoroughly and mix on second speed for 6 minutes. Add Group 3 and mix by hand. Overmixing will dissolve the Bournvita. Oven temperature 175¡C (350¡F).

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.