Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.500
100
Eggs
0.250
50
Water
0.200
40
BAKELS OVALETT
0.018
3.6
Oil
0.100
20
Total Weight: 1.068

Method

How to do it:

1. Place all ingredients except Ovalett and oil in mixing bowl.
2. Mix on high speed using wire whisk until smooth, around 5 minutes.
3. Add oil and Ovalett. Mix on high speed for 5 minutes.
4. Bake for 30-40 minutes at 160°C.

Optional:
Vanilla Sponge – Add 15 grams Brite Vanilla Extra Strength during the start of mixing.
Pandan Sponge – Add 20 grams Apito Pandan Paste during the start of mixing.
Espresso Sponge – Add 15 grams Apito Expresso Paste during the start of mixing.

Yield

1 x 9” tube pan

Ingredients

Group Cake
Ingredient
KG
Weight (%)
BAKELS MUFFIN MIX
0.500
100
Eggs
0.250
50
Water
0.200
40
BAKELS OVALETT
0.018
3.6
Oil
0.100
20
Total Weight: 1.068

Method

How to do it:

1. Place all ingredients except Ovalett and oil in mixing bowl.
2. Mix on high speed using wire whisk until smooth, around 5 minutes.
3. Add oil and Ovalett. Mix on high speed for 5 minutes.
4. Bake for 30-40 minutes at 160°C.

Optional:
Vanilla Sponge – Add 15 grams Brite Vanilla Extra Strength during the start of mixing.
Pandan Sponge – Add 20 grams Apito Pandan Paste during the start of mixing.
Espresso Sponge – Add 15 grams Apito Expresso Paste during the start of mixing.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake