Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.400
13.7
Eggs
0.550
19
Butter or MORAH CAKE
0.300
10.3
APITO FLAVOURING PASTE
0.015
0.5
PETTINA SPONGE MIX COMPLETE
1.500
51.5
Total Weight: 2.765
Group 2
Ingredient
KG
Weight (%)
COLSET
0.150
5
Total Weight: 0.150

Method

Soften the Butter or MORAH CAKE MARGARINE but do not melt. Add remaining Group 1 ingredients to mixing bowl. Beat on top speed for approximately 4 minutes. Add Group 2 and mix through on low speed. Deposit cake batter into tins then sprinkle with crunch topping recipe no. R300f using the same APITO FLAVOURING PASTE. BAKELS RASPLUM FILLING may be piped over the crunch topping. Use a spiral or random design. Oven temperature 175¡C.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Water
0.400
13.7
Eggs
0.550
19
Butter or MORAH CAKE
0.300
10.3
APITO FLAVOURING PASTE
0.015
0.5
PETTINA SPONGE MIX COMPLETE
1.500
51.5
Total Weight: 2.765
Group 2
Ingredient
KG
Weight (%)
COLSET
0.150
5
Total Weight: 0.150

Method

Soften the Butter or MORAH CAKE MARGARINE but do not melt. Add remaining Group 1 ingredients to mixing bowl. Beat on top speed for approximately 4 minutes. Add Group 2 and mix through on low speed. Deposit cake batter into tins then sprinkle with crunch topping recipe no. R300f using the same APITO FLAVOURING PASTE. BAKELS RASPLUM FILLING may be piped over the crunch topping. Use a spiral or random design. Oven temperature 175¡C.

Additional Information

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