Ingredients

Group 1
Ingredient
KG
Water
1.400
Eggs 6
0.800
Castor Sugar
2.300
Hi Ratio Flour
1.900
HERCULES BAKING POWDER
0.075
BALEC
0.100
Milk Powder
0.150
Salt
0.025
MORAH CAKE (MEDIUM)
0.800
P3
0.090
APITO FLAVOURING PASTE
-
-
Total Weight: 7.640

Method

Place all ingredients in bowl in above order. Whisk for 1 minute on slow speed. Scrape down. Whisk for 4 minutes on top speed. Oven temperature 170¡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
Water
1.400
Eggs 6
0.800
Castor Sugar
2.300
Hi Ratio Flour
1.900
HERCULES BAKING POWDER
0.075
BALEC
0.100
Milk Powder
0.150
Salt
0.025
MORAH CAKE (MEDIUM)
0.800
P3
0.090
APITO FLAVOURING PASTE
-
-
Total Weight: 7.640

Method

Place all ingredients in bowl in above order. Whisk for 1 minute on slow speed. Scrape down. Whisk for 4 minutes on top speed. Oven temperature 170¡C (350¡F).

Additional Information

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