Ingredients

Group 1
Ingredient
KG
Water
0.675
Eggs
0.600
Golden Syrup
0.150
Malt Extract
0.150
OVALETT or WISPALETT
0.075
COLSET
0.100
FINO SPONGE MIX
2.050
Butter (softened)
0.200
Total Weight: 4.000

Method

Place all ingredients in machine bowl in the above order. Beat on top speed for 5 minutes. Deposit into greased ring cake tins. Bake at 160¡C (325¡F) for approximately 35 minutes. When cold ice with caramel icing.

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
0.675
Eggs
0.600
Golden Syrup
0.150
Malt Extract
0.150
OVALETT or WISPALETT
0.075
COLSET
0.100
FINO SPONGE MIX
2.050
Butter (softened)
0.200
Total Weight: 4.000

Method

Place all ingredients in machine bowl in the above order. Beat on top speed for 5 minutes. Deposit into greased ring cake tins. Bake at 160¡C (325¡F) for approximately 35 minutes. When cold ice with caramel icing.

Additional Information

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