Mango Cake
10-046
Group Cake
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.250
100.00
Whole Eggs
0.250
100.00
Water
0.063
25.00
Oil or melted butter
0.063
25.00
Total Weight: 0.625
Group Icing
Ingredient
KG
%
Ripe Mango (diced)
0.200
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.600
How to do it:
Cake:
1. Mix Pettina Sponge Mix Complete, whole eggs and water at high speed for 5 minutes.
2. Scrape down.
3. Gradually add oil or melted butter while mixing at slow speed for 1 minute.
4. Deposit in an 8” diameter paper- lined pan.
5. Bake at 180°C for 30-40 minutes.
Icing:
1. Combine Whip Brite and cold water in mixing bowl.
2. Whisk on high speed for 5 minutes.
3. Fold in Les Fruits Mango.
Assembly:
1. Slice cake in 3 layers.
2. Use icing as filling and icing.
Yield: 1 x 8-inch cake
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