Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Oil or melted butter
0.063
25
Total Weight: 0.625
Group Icing
Ingredient
KG
Weight (%)
Ripe Mango (diced)
0.200
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.600

Method

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

Ingredients

Group Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Oil or melted butter
0.063
25
Total Weight: 0.625
Group Icing
Ingredient
KG
Weight (%)
Ripe Mango (diced)
0.200
-
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.200
-
Cold water
0.200
-
Total Weight: 0.600

Method

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.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake