Ingredients

Group Cake
Ingredient
KG
Weight (%)
Bakels Mamon Mix
0.250
100
Sugar
0.040
16
Eggs
0.300
120
Cooking oil
0.050
20
APITO PANDAN PASTE
0.020
8
Total Weight: 0.660
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Cold water
0.100
-
Mango (mashed)
0.100
-
Mangoes
0.150
-
Total Weight: 0.500

Method

How to do it:

Cake:
1. Mix Bakels Mamon Mix, Apito Pandan Paste, sugar and eggs using wire whisk for 10 minutes on high speed.
2. Fold-in oil carefully.
3. Deposit batter in a paper-lined jelly roll pan.
4. Bake at 180°C for 30 minutes or until done.

Topping/Filling:
1. Using a wire whisk, mix Whip Brite powder, mashed mangoes and cold water until full volume is achieved. Set aside.

To assemble:
1. Cut the cake base into 3 layers.
2. Spread icing in between layers of the cake base.
3. Top and decorate the cake using remaining icing and mango slices.
4. Chill and serve cold.

Yield

1 cake (8 slices)

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Bakels Mamon Mix
0.250
100
Sugar
0.040
16
Eggs
0.300
120
Cooking oil
0.050
20
APITO PANDAN PASTE
0.020
8
Total Weight: 0.660
Group Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.150
-
Cold water
0.100
-
Mango (mashed)
0.100
-
Mangoes
0.150
-
Total Weight: 0.500

Method

How to do it:

Cake:
1. Mix Bakels Mamon Mix, Apito Pandan Paste, sugar and eggs using wire whisk for 10 minutes on high speed.
2. Fold-in oil carefully.
3. Deposit batter in a paper-lined jelly roll pan.
4. Bake at 180°C for 30 minutes or until done.

Topping/Filling:
1. Using a wire whisk, mix Whip Brite powder, mashed mangoes and cold water until full volume is achieved. Set aside.

To assemble:
1. Cut the cake base into 3 layers.
2. Spread icing in between layers of the cake base.
3. Top and decorate the cake using remaining icing and mango slices.
4. Chill and serve cold.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes

Finished Product

Finished Product

Cake