Bakels
Baking ingredients since 1904

MADEIRA CAKE

Recipes Home | Back
Display Recipe as PDF
Cakes and Muffins - Madeira Cakes
Recipe No:  R300c
USING PETTINA SPONGE COMPLETE
Group  Ingredient KG
  Water 0.400    14.5%
  Eggs 6 0.550    20%
  Butter or MORAH CAKE 0.300    11%
  PETTINA SPONGE MIX COMPLETE 1.500    54.5%
  Total Weight 2.750
Method:  1. Soften the butter or MORAH CAKE MARGARINE but do not melt.
2. Place ingredients in mixing bowl in above order.
3. Beat on top speed for approximately 4 minutes.
4. Oven temperature 175°C.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  9 bars scaled at 300g, 1.5 blocks scaled at 1.5kg.