Group 1
Ingredient
KG
Flour
1.400
Castor Sugar
1.400
Salt
0.025
Milk Powder
0.100
HERCULES BAKING POWDER
0.050
P3
0.050
Butter or MORAH CAKE
0.750
BALEC
0.050
Eggs
0.800
0.025
Total Weight: 4.650
Group 2
Ingredient
KG
Water
0.200
Total Weight: 0.200
Group 4
Ingredient
KG
Sponge or Cake Crumbs (sieved)
1.400
Total Weight: 1.400
Group 5
Ingredient
KG
Sultanas
1.600
Total Weight: 1.600
Sieve all dry ingredients in Group 1. Add P3 and Butter or MORAH CAKE and mix on low speed to a fine crumbly mixture. Add Group 2 and cream on second speed for 5 minutes then scrape down. Add Group 3 and blend in with a few turns of the beater. Add Group 4 and blend to a smooth consistency. Finally add Group 5 and clear. Oven temperature 175¡C (350¡F). Scale at 4.5kg - 5.4kg (10-12lb) for a standard baking tray. When cold ice with Coffee flavoured icing Recipe No. R653a.
The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
