Bakels
Baking ingredients since 1904

MADEIRA CAKE

Recipes Home | Back
Display Recipe as PDF
Cakes and Muffins - Madeira Cakes
Recipe No:  R220a
Group  Ingredient KG
1 MORAH CAKE MEDIUM 0.400    10.8%
P3 0.040    1.1%
 
2 Hi Ratio Flour 0.900    24.5%
Milk Powder 0.075    2%
HERCULES BAKING POWDER 0.035    0.9%
BALEC 0.035    0.9%
Salt 0.010    0.3%
Castor Sugar 1.050    28.4%
 
3 Eggs 0.450    12.2%
Water 0.700    18.9%
NZB Flavour as desired 0.000
  Total Weight 3.695
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:  In cold weather warm eggs and water.
  Recipe percentages are on total batter / mix weight (100%)