Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.500
100
Water
0.110
22
Eggs
0.175
35
APITO LEMON PASTE
0.015
3
Total Weight: 0.800
Group v
Ingredient
KG
Weight (%)
Vegetable Oil
0.140
28
Total Weight: 0.140
Group Filling
Ingredient
KG
Weight (%)
Raspberry filling
0.100
-
High Fructose Corn Syrup
0.050
-
Total Weight: 0.150
Group Icing
Ingredient
KG
Weight (%)
Raspberry filling
0.020
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
100
Cold water
0.075
75
Total Weight: 0.195

Method

How to do it:

Cake:
1. Combine water, Apito Lemon, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend using a cake paddle for approximately 1 minute at low speed.
3. Scrape down and mix at medium speed for 4 minutes.
4. Slowly add oil while mixing at low speed.
5. Deposit in greased and lined 9.5” x 3.5” x 3” loaf pan.
6. Bake at 180°C for 60 minutes.
7. Immediately remove from pan when baked and cool completely.
8. Flatten top using a serrated knife and slice cake horizontally into three layers.
9. Spread filling in between layers and cover with icing.

Filling:
Combine all ingredients until well blended

Icing:
1. Mix Les Fruits Raspberry and high fructose corn syrup in a bowl until well blended. Set aside.
2. Combine water and Whip Brite in a mixing bowl.
3. Whisk at high speed for 3-5 minutes.
4. Fold in raspberry mixture.

Yield

1 cake (9” x 3” rectangular)

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.500
100
Water
0.110
22
Eggs
0.175
35
APITO LEMON PASTE
0.015
3
Total Weight: 0.800
Group v
Ingredient
KG
Weight (%)
Vegetable Oil
0.140
28
Total Weight: 0.140
Group Filling
Ingredient
KG
Weight (%)
Raspberry filling
0.100
-
High Fructose Corn Syrup
0.050
-
Total Weight: 0.150
Group Icing
Ingredient
KG
Weight (%)
Raspberry filling
0.020
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
100
Cold water
0.075
75
Total Weight: 0.195

Method

How to do it:

Cake:
1. Combine water, Apito Lemon, eggs and Bakels Muffin Mix in a mixing bowl.
2. Blend using a cake paddle for approximately 1 minute at low speed.
3. Scrape down and mix at medium speed for 4 minutes.
4. Slowly add oil while mixing at low speed.
5. Deposit in greased and lined 9.5” x 3.5” x 3” loaf pan.
6. Bake at 180°C for 60 minutes.
7. Immediately remove from pan when baked and cool completely.
8. Flatten top using a serrated knife and slice cake horizontally into three layers.
9. Spread filling in between layers and cover with icing.

Filling:
Combine all ingredients until well blended

Icing:
1. Mix Les Fruits Raspberry and high fructose corn syrup in a bowl until well blended. Set aside.
2. Combine water and Whip Brite in a mixing bowl.
3. Whisk at high speed for 3-5 minutes.
4. Fold in raspberry mixture.

Display Conditions

Display Conditions

Chilled

Category

Category

Batter, Cakes

Finished Product

Finished Product

Cake