Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS KIWI MUFFIN MIX
0.400
100
Eggs
0.328
82
Oil
0.072
18
BAKELS OVALETT
0.036
9
Total Weight: 0.836
Group 2
Ingredient
KG
Weight (%)
Matcha Powder
0.025
-
Water
0.250
-
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Total Weight: 0.375
Group 3
Ingredient
KG
Weight (%)
Cremess Superior
0.300
100
Fresh Milk (cold)
0.300
100
Total Weight: 0.600
Method
How to do it:
Cake:
1. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 170-180°C until done.
Icing:
1. Beat cremess superior and cold fresh milk until double in volume.
Filling:
2. Mix custard mix, matcha powder and water for about 1 minute.
Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread filling in between the layers.
3. Cover with the remaining icing and decorate as desired.
Yield
1 – 9” round cake
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS KIWI MUFFIN MIX
0.400
100
Eggs
0.328
82
Oil
0.072
18
BAKELS OVALETT
0.036
9
Total Weight: 0.836
Group 2
Ingredient
KG
Weight (%)
Matcha Powder
0.025
-
Water
0.250
-
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Total Weight: 0.375
Group 3
Ingredient
KG
Weight (%)
Cremess Superior
0.300
100
Fresh Milk (cold)
0.300
100
Total Weight: 0.600
Method
How to do it:
Cake:
1. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 170-180°C until done.
Icing:
1. Beat cremess superior and cold fresh milk until double in volume.
Filling:
2. Mix custard mix, matcha powder and water for about 1 minute.
Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread filling in between the layers.
3. Cover with the remaining icing and decorate as desired.
Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS KIWI MUFFIN MIX
0.400
100
Eggs
0.328
82
Oil
0.072
18
BAKELS OVALETT
0.036
9
Total Weight: 0.836
Group 2
Ingredient
KG
Weight (%)
Matcha Powder
0.025
-
Water
0.250
-
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Total Weight: 0.375
Group 3
Ingredient
KG
Weight (%)
Cremess Superior
0.300
100
Fresh Milk (cold)
0.300
100
Total Weight: 0.600
Method
How to do it:
Cake:
1. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 170-180°C until done.
Icing:
1. Beat cremess superior and cold fresh milk until double in volume.
Filling:
2. Mix custard mix, matcha powder and water for about 1 minute.
Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread filling in between the layers.
3. Cover with the remaining icing and decorate as desired.
Yield
1 – 9” round cake
Product Used
Ingredients
Group 1
Ingredient
KG
Weight (%)
BAKELS KIWI MUFFIN MIX
0.400
100
Eggs
0.328
82
Oil
0.072
18
BAKELS OVALETT
0.036
9
Total Weight: 0.836
Group 2
Ingredient
KG
Weight (%)
Matcha Powder
0.025
-
Water
0.250
-
BAKELS BAKE STABLE CUSTARD MIX
0.100
-
Total Weight: 0.375
Group 3
Ingredient
KG
Weight (%)
Cremess Superior
0.300
100
Fresh Milk (cold)
0.300
100
Total Weight: 0.600
Method
How to do it:
Cake:
1. Place all Group 1 ingredients except oil in a mixing bowl.
2. Using a cake whisk, blend on low speed for approximately 1 minute.
3. Scrape down and mix on high speed for 6 minutes.
4. Slowly add oil while mixing on low speed for 1 minute.
5. Deposit into greased and lined 8” round pans.
6. Bake at 170-180°C until done.
Icing:
1. Beat cremess superior and cold fresh milk until double in volume.
Filling:
2. Mix custard mix, matcha powder and water for about 1 minute.
Assembly:
1. Cut cake horizontally into 2 layers.
2. Spread filling in between the layers.
3. Cover with the remaining icing and decorate as desired.
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