Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS KIWI MUFFIN MIX
0.400
100
Eggs
0.328
82
Oil
0.073
18
BAKELS OVALETT
0.036
9
Total Weight: 0.836
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
Fresh Milk (cold)
0.090
-
Cointreau
0.010
-
APITO LEMON PASTE
0.010
-
Total Weight: 0.410

Method

How to do it:

Cake:
1. Place all Group 1 ingredients in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down and mix on medium speed for 4 minutes.
4. Slowly add vegetable oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 180°C for 25-35 minutes until done.

Icing:
1. Beat Bakels whipping cream on high speed for 5 mins using a paddle.
2. Replace paddle with a wire whisk. Gradually add cold milk while mixing on high speed for 3-5 min or until desired volume and consistency are achieved.
3. Add Apito Lemon Paste and Cointreau and mix on low speed for 1 min or until uniform in taste and color.

Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread icing in between the layers.
3. Cover with the remaining icing and decorate as desired.

Yield

1 x 8” cake

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS KIWI MUFFIN MIX
0.400
100
Eggs
0.328
82
Oil
0.073
18
BAKELS OVALETT
0.036
9
Total Weight: 0.836
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
Fresh Milk (cold)
0.090
-
Cointreau
0.010
-
APITO LEMON PASTE
0.010
-
Total Weight: 0.410

Method

How to do it:

Cake:
1. Place all Group 1 ingredients in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down and mix on medium speed for 4 minutes.
4. Slowly add vegetable oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 180°C for 25-35 minutes until done.

Icing:
1. Beat Bakels whipping cream on high speed for 5 mins using a paddle.
2. Replace paddle with a wire whisk. Gradually add cold milk while mixing on high speed for 3-5 min or until desired volume and consistency are achieved.
3. Add Apito Lemon Paste and Cointreau and mix on low speed for 1 min or until uniform in taste and color.

Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread icing in between the layers.
3. Cover with the remaining icing and decorate as desired.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake

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