Bakels
Baking ingredients since 1904

MALT CAKE

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Cakes and Muffins - Cake and Sponge Stabilisers
Recipe No:  R210h
Group  Ingredient KG
  Water 0.675
  Eggs 0.600
  Golden Syrup 0.150
  Malt Extract 0.150
  OVALETT or WISPALETT 0.075
  COLSET 0.100
  FINO SPONGE MIX 2.050
  Butter (softened) 0.200

  Total Weight 4.000
Method:  1. Place all ingredients in machine bowl in the above order.
2. Beat on top speed for 5 minutes.
3. Deposit into greased ring cake tins.
4. Bake at 160C (325F) for approximately 35 minutes.
5. When cold ice with caramel icing.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.