Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.300
Eggs 6
0.550
APITO FLAVOURING PASTE
0.015
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.365
Group 2
Ingredient
KG
Water
0.475
Total Weight: 0.475
Group 3
Ingredient
KG
COLSET
0.150
Total Weight: 0.150

Method

Soften Group 1 but do not melt. Place both Group 1 and Group 2 in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Add Group 3 and mix through on low speed. Deposit mixture into tins then sprinkle with crunch topping using Recipe No. R300f using the same flavouring paste. Raspberry jam may be piped over the crunch topping. Use a spiral or random design. 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
MORAH CAKE or Butter
0.300
Eggs 6
0.550
APITO FLAVOURING PASTE
0.015
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.365
Group 2
Ingredient
KG
Water
0.475
Total Weight: 0.475
Group 3
Ingredient
KG
COLSET
0.150
Total Weight: 0.150

Method

Soften Group 1 but do not melt. Place both Group 1 and Group 2 in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Add Group 3 and mix through on low speed. Deposit mixture into tins then sprinkle with crunch topping using Recipe No. R300f using the same flavouring paste. Raspberry jam may be piped over the crunch topping. Use a spiral or random design. 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.