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.