Ingredients

Group 1
Ingredient
KG
Butter or MORAH CAKE
0.300
Eggs 6
0.550
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.350
Group 2
Ingredient
KG
Water
0.475
Total Weight: 0.475

Method

Soften Group 1 but do not melt. Place both Group 1 and Group 2 in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡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
Butter or MORAH CAKE
0.300
Eggs 6
0.550
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.350
Group 2
Ingredient
KG
Water
0.475
Total Weight: 0.475

Method

Soften Group 1 but do not melt. Place both Group 1 and Group 2 in mixing bowl in above order. Beat on top speed for approximately 4 minutes. Oven temperature 175¡C (350¡F).

Additional Information

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