Ingredients

Group 1
Ingredient
KG
MORAH CAKE or Butter
0.400
Castor Sugar
0.600
BALEC
0.250
Milk
0.400
NZB VANILLA ESSENCE 101
0.005
Sponge Crumbs
0.800
Flour
0.200
HERCULES BAKING POWDER
0.010
Total Weight: 2.665

Method

Cream all ingredients together for 5 minutes on medium speed. Line a standard baking tray with sweetpaste 5mm (1/4") thick and spread NZB RASPBERRY JAM SPREAD. Spread batter over jammed base. Pipe diagonal lines of jam 25mm (1") apart across batter. Oven temperature 205¡C (440¡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
MORAH CAKE or Butter
0.400
Castor Sugar
0.600
BALEC
0.250
Milk
0.400
NZB VANILLA ESSENCE 101
0.005
Sponge Crumbs
0.800
Flour
0.200
HERCULES BAKING POWDER
0.010
Total Weight: 2.665

Method

Cream all ingredients together for 5 minutes on medium speed. Line a standard baking tray with sweetpaste 5mm (1/4") thick and spread NZB RASPBERRY JAM SPREAD. Spread batter over jammed base. Pipe diagonal lines of jam 25mm (1") apart across batter. Oven temperature 205¡C (440¡F).

Additional Information

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