Packing
| 25kg Bag | Multi-ply paper bag with inner polythene packing |
Application:Sponge Cakes, Swiss Rolls, Sponge Sheets
Advantages: Consistency quality, great volume, excellent taste and aroma, flexible texture for vaious type of cakes, soft texture, long shelf life, suitable for automated machines for production line
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:40 bags (25kg) per pallet
Recipe for Sponge Cake
| Cake | Mix(500gm), Eggs(500gm), Water(125gm), Oil(125gm) |
Step 1 – Preheat the oven to 150°c – 160°c. Lightly grease 1 unit of cake pan(16 x 12 x 3″)
Step 2 – Whisk Sponge Cake Mix, water, and eggs until fluffy. Add in vegetable oil and stir until mixture is smooth and well combined.
Step 3 – Spread the cake batter into prepared pan. Bake for 45 – 55 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 | |
| Pan Size: Inches | 16 x 12 x 3 (L x W x H) |
| Batter Weight | 1250gm |
| Baking Time | 45 – 55 mins |
| Temperature | 150°c top 160°c bottom |
Creative Zone: Strawberry Ice Cream Roll
Divide the prepared cake batter into 2 parts. Add in strawberry flavour and food colour into 1 part and the other part remain neutral. Pour both batters into swiss roll pan and create a marble effect. Bake as directed. Roll up the cakes with softened ice cream once the cake has cooled down.
