Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.088
35
Water
0.075
30
Butter
0.088
35
Total Weight: 0.500
Group 2
Ingredient
KG
Weight (%)
Honey
0.230
-
Water
0.125
-
Dark Rhum
0.050
-
Total Weight: 0.405

Method

How to do it:

1. Using a paddle, blend together Pettina Sponge Mix Complete and butter until mix is coated by butter.
2. Add alternately eggs and water in a gradual manner. Initially mix on low speed for 30 seconds then shift to medium speed and blend for 2 minutes.
3. Continue mixing for another two minutes on low speed.
4. Deposit batter in greased and floured bundt pans.
5. Bake at 175ºC for 20-25 minutes. Remove from pan immediately after baking.
6. Brush warm cake with rum syrup until completely soaked.
7. Chill before serving.

Yield

2 bundt pans

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.088
35
Water
0.075
30
Butter
0.088
35
Total Weight: 0.500
Group 2
Ingredient
KG
Weight (%)
Honey
0.230
-
Water
0.125
-
Dark Rhum
0.050
-
Total Weight: 0.405

Method

How to do it:

1. Using a paddle, blend together Pettina Sponge Mix Complete and butter until mix is coated by butter.
2. Add alternately eggs and water in a gradual manner. Initially mix on low speed for 30 seconds then shift to medium speed and blend for 2 minutes.
3. Continue mixing for another two minutes on low speed.
4. Deposit batter in greased and floured bundt pans.
5. Bake at 175ºC for 20-25 minutes. Remove from pan immediately after baking.
6. Brush warm cake with rum syrup until completely soaked.
7. Chill before serving.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake

Please Rotate Your Device

Device

We require your device to be portrait in order to provide you with the best possible experience.