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CRUNCH CAKE

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Cakes and Muffins - Sponge Premixes
Recipe No:  R303e
USING PETTINA SPONGE SUPREME
Group  Ingredient KG
1 MORAH CAKE or Butter 0.300
 
2 Water 0.475
 
  Eggs 6 0.550
  APITO FLAVOURING PASTE 0.015
  PETTINA SPONGE SUPREME 1.500
 
3 COLSET 0.150

  Total Weight 2.990
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. Add Group 3 and mix through on low speed.
5. Deposit mixture into tins then sprinkle with crunch topping using Recipe No. R300f, using the same flavouring paste.
6. Raspberry jam may be piped over the crunch topping.
7. Use a spiral or random design.
8. Oven temperature 175C (350F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Yield: 10 bars scaled at 290g. 2 blocks scaled at 1.450kg.