Lemon Raspberry Cake
07-033
Group Cake
Ingredient
KG
%
BAKELS MUFFIN MIX
0.500
100.00
Water
0.110
22.00
Eggs
0.175
35.00
APITO LEMON PASTE
0.015
3.00
Total Weight: 0.800
Group v
Ingredient
KG
%
Vegetable Oil
0.140
28.00
Total Weight: 0.140
Group Filling
Ingredient
KG
%
Raspberry filling
0.100
-
High Fructose Corn Syrup
0.050
-
Total Weight: 0.150
Group Icing
Ingredient
KG
%
Raspberry filling
0.020
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.100
100.00
Cold water
0.075
75.00
Total Weight: 0.195
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)
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