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MADEIRA CAKE

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Cakes and Muffins - Sponge Premixes
Recipe No:  R303c
USING PETTINA SPONGE SUPREME
Group  Ingredient KG
1 Butter or MORAH CAKE 0.300
 
2 Water 0.475
 
  Eggs 6 0.550
  PETTINA SPONGE SUPREME 1.500

  Total Weight 2.825
Method:  1. Soften Group 1, but do not melt.
2. Place both Group 1 and Group 2 in mixing bowl in above order.
3. Beat on top speed for approximately 4 minutes.
4. Oven temperature 175C (350F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Yield: 9 bars scaled at 300g. 1 block scaled at 1.500kg.