Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.175
70
Sugar
0.285
114
Fino Cake Emulsifier
0.010
4
Salt
0.003
1
Whole Eggs
0.175
70
BRITE VANILLA EXTRA STRENGTH
0.001
0.8
BAKELS BAKING POWDER
0.003
1
Cake Flour
0.250
100
Evaporated Milk
0.025
10
Water
0.130
52
BAKELS ALKALIZED COCOA POWDER
0.013
5
Baking soda
0.001
0.4
Water
0.025
10
Total Weight: 1.095

Method

How to do it:

1. Cream Butta Butteroil Substitute, sugar, Fino Cake Emulsifier and salt at low speed for 2 minutes.
2. Add whole eggs and Brite Vanilla Regular gradually, creaming thoroughly after each addition.
3. Add Fino Double Acting Baking Powder and cake flour alternately with evaporated milk and water.
4. Continue mixing for 2 minutes and shift to slow speed then mix for 30 seconds.
5. Separate 1/3 of the batter for the chocolate portion. Add Bakels Alkalized Cocoa Powder, baking soda and water to this portion.
6. Combine the two portions, creating a marble effect.
7. Pour in two 3 x 3 x 6 inch rectangular pans.
8. Bake at 180°C for 40 minutes.

Yield

2 loaves x 500 grams

Ingredients

Group 1
Ingredient
KG
Weight (%)
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.175
70
Sugar
0.285
114
Fino Cake Emulsifier
0.010
4
Salt
0.003
1
Whole Eggs
0.175
70
BRITE VANILLA EXTRA STRENGTH
0.001
0.8
BAKELS BAKING POWDER
0.003
1
Cake Flour
0.250
100
Evaporated Milk
0.025
10
Water
0.130
52
BAKELS ALKALIZED COCOA POWDER
0.013
5
Baking soda
0.001
0.4
Water
0.025
10
Total Weight: 1.095

Method

How to do it:

1. Cream Butta Butteroil Substitute, sugar, Fino Cake Emulsifier and salt at low speed for 2 minutes.
2. Add whole eggs and Brite Vanilla Regular gradually, creaming thoroughly after each addition.
3. Add Fino Double Acting Baking Powder and cake flour alternately with evaporated milk and water.
4. Continue mixing for 2 minutes and shift to slow speed then mix for 30 seconds.
5. Separate 1/3 of the batter for the chocolate portion. Add Bakels Alkalized Cocoa Powder, baking soda and water to this portion.
6. Combine the two portions, creating a marble effect.
7. Pour in two 3 x 3 x 6 inch rectangular pans.
8. Bake at 180°C for 40 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Sliced Line