Bakels
Baking ingredients since 1904

CRUNCH CAKES

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Cakes and Muffins - Various Cake Varieties
Recipe No:  R302f
Group  Ingredient KG
1 Eggs 0.600    15.2%
Water 0.650    16.5%
Butter or MORAH CAKE 0.400    10.1%
OVALETT SPECIAL or WHIPPET PASTE 0.075    1.9%
APITO FLAVOURING PASTE 0.025    0.6%
FINO SPONGE MIX 2.000    50.6%
 
2 COLSET 0.200    5.1%

  Total Weight 3.950
Method:  1. Soften Butter or MORAH CAKE MARGARINE but do not melt.
2. Add remaining Group 1 ingredients to mixing bowl.
3. Beat on top speed for 5 minutes.
4. Add Group 2 and mix through on low speed.
5. Deposit cake batter into tins then sprinkle with crunch topping Recipe No. R300f using the same flavouring paste.
6. Bakels Rasplum Filling may be piped over the crunch topping.
7. Use a spiral or random design.
8. Oven temperature 175C.
Notes:  Recipe percentages are on total batter / mix weight (100%)