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HIGH RATIO CAKE

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Cakes and Muffins - Madeira Cakes
Recipe No:  R220b
Group  Ingredient KG
  Water 1.400    18.3%
  Eggs 0.800    10.5%
  Castor Sugar 2.300    30.1%
  Hi Ratio Flour 1.900    24.9%
  HERCULES BAKING POWDER 0.075    1%
  BALEC 0.100    1.3%
  Milk Powder 0.150    1.9%
  Salt 0.025    0.3%
  MORAH CAKE MEDIUM 0.800    10.5%
  P3 0.800    1.2%
  NZB Flavour as desired 0.090
  Total Weight 8.440
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:  Recipe percentages are on total batter / mix weight (100%)