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MADEIRA CAKE

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Cakes and Muffins - Madeira Cakes
Recipe No:  R210a
Group  Ingredient KG
1 FINO SPONGE MIX 3.000
Butter or MORAH CAKE 0.650
P3 0.090
 
2 Eggs 0.850
Water 1.000

  Total Weight 5.590
Method:  1. Soften the Butter or MORAH CAKE but do not melt.
2. Add the FINO SPONGE MIX and P3.
3. Blend on second speed until a fine crumbly mixture forms.
4. Add one third of Group 2 and mix on second speed for 1 minute.
5. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes followed by 4 minutes on second speed.
6. Oven temperature 175C.
Notes:  The addition of 300g (12oz) COLSET to the above recipe will stabilise the batter to hold fruit or baked-on toppings.
  Recipe percentages are on total batter / mix weight (100%)