Group 1
Ingredient
KG
%
Egg
0.750
21.00
Water
0.600
17.00
BAKELS HONEY SPONGE MIX
1.700
47.00
Total Weight: 3.050
Group 2
Ingredient
KG
%
Bakers Flour
0.572
15.00
Total Weight: 0.572
Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX. Whisk on low speed for 1 minute. Scrape down. Whisk on top speed for 5 minutes followed by 1 minute on second speed. Gently fold in the bakers flour. Half fill your cup cake tins with Honey Cup batter. Bake at 190¡ C for approximately 15-20 minutes. When cool cut out a top with a sharp knive and fill with BAKELS LEMON CURD BAKELS INSTANT CONTINENTAL FILLING or WHIP 'n' ICE (whipped). Place your lid on top of the filling and dust wiht Cocoa powder or FIL-O-FINE DUSTING SUGAR.
Recipe percentages are on total batter/mix weight (100%).
