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LIGHT MADEIRA CAKE

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Cakes and Muffins - Madeira Cakes
Recipe No:  R210p
Group  Ingredient KG
1 FINO SPONGE MIX 3.000    53%
MORAH CONTINENTAL 0.700    12.5%
P3 0.050    1%
 
2 Eggs 0.850    15%
Water 1.000    17.5%
 
3 WISPALETT 0.050    1%
  Total Weight 5.650
Method:  1. Soften Morah continental in Group 1 but do not melt.
2. Add the FINO SPONGE MIX and P3.
3. Blend in on second speed until a fine crumbly mixture forms.
4. Add 1/3 of Group 2 and mix on second speed for 1 minute.
5. Scrape down and add the remaining 2/3 of Group 2 over a period of 3 minutes on second speed.
6. Add Group 3.
7. Scrape down thoroughly and mix on top speed for 5 minutes.
8. Oven temperature 175°C.
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%)