Application:Butter Cake, Traditional Butter Cake, Pound Cake
Advantages: Consistency quality, moist texture, buttery aroma and taste
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:60 bags (15kg) per pallet
Recipe
| Cake | Mix(500gm), Eggs(300gm), Butter/Margarine(275gm) |
Step 1 – Preheat the oven to 145°c – 150°c. Lightly grease a cake pan
Step 2 – Beat the butter/margarine and Butter Cake Mix until creamy and fluffy. Add i eggs one at a time until mixture is smooth and well combined
Step 3 – Spread the cake batter into prepared pan. Bake for 105 – 115 minutes or until a skewer insterted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool.
| Cake Mix 500gm | Cake Mix 1,000gm | |
| Pan Size: Inches | 9 x 6 x 3 (L x W x H) | 14 x 10 x 4 (L x W x H) |
| Batter Weight | 1075gm | 2150gm |
| Baking Time | 105 – 115 mins | 120 – 140 mins |
| Temperature | 150°c top 155°c bottom |
150°c top 155°c bottom |
Creative Zone: Banana Carrot Cake
Simply add in 150gm of grated carrots and 80gm of black raisins into the prepared batter. Sprinkle 50gm of ground almonds over the surface and bake as directed.
