MADEIRA CAKE
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Cakes and Muffins - Sponge Premixes |
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| Recipe No: R303c | ||||||||||||||||||||||||||
| USING PETTINA SPONGE SUPREME | ||||||||||||||||||||||||||
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| Method: | 1. Soften Group 1, but do not melt. 2. Place both Group 1 and Group 2 in mixing bowl in above order. 3. Beat on top speed for approximately 4 minutes. 4. Oven temperature 175°C (350°F). |
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| Notes: | The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion. | |||||||||||||||||||||||||
| Yield: | Yield: 9 bars scaled at 300g. 1 block scaled at 1.500kg. | |||||||||||||||||||||||||