Bakels
Baking ingredients since 1904

HI RATIO SULTANA CAKE

Recipes Home | Back
Display Recipe as PDF

Cakes and Muffins - Cake and Sponge Stabilisers
Recipe No:  R220d
Group  Ingredient KG
1 Hi Ratio Flour 0.800
Castor Sugar 1.000
Milk Powder 0.100
Water 0.500
HERCULES BAKING POWDER 0.035
MORAH CAKE MEDIUM 0.450
P3 0.050
Flour 0.150
Salt 0.010
 
2 Eggs 0.500
APITO FRUIT CAKE PASTE 0.015
APITO EGG YELLOW COLOUR 0.000
 
3 COLSET 0.175
 
4 Sultanas 1.600

  Total Weight 5.385
Method:  1. Soften Group 1 but do not melt.
2. Place in machine bowl.
3. Sieve Group 2 and add to above.
4. Blend on second speed until a fine crumbly mixture forms.
5. Add 1/3 of Group 3 and mix on second speed for one minute.
6. Scrape down and add remaining 2/3 of Group 3 over a period of three minutes on slow speed.
7. Scrape down thoroughly and mix on second speed for 6 minutes.
8. Bake at 170C.
Notes:  Cherries and Peel may be added.