Ingredients

Group 1
Ingredient
KG
Weight (%)
Egg
0.750
21
Water
0.600
17
BAKELS HONEY SPONGE MIX
1.700
47
Total Weight: 3.050
Group 2
Ingredient
KG
Weight (%)
Bakers Flour
0.572
15
Total Weight: 0.572

Method

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.

Additional Information

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

Ingredients

Group 1
Ingredient
KG
Weight (%)
Egg
0.750
21
Water
0.600
17
BAKELS HONEY SPONGE MIX
1.700
47
Total Weight: 3.050
Group 2
Ingredient
KG
Weight (%)
Bakers Flour
0.572
15
Total Weight: 0.572

Method

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.

Additional Information

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