Search:		Search
Location:
Language
Selection:	Recipes Products Both

HI RATIO SULTANA CAKE

Recipes Home | Back

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 170°C.

Notes:

Cherries and Peel may be added.