Ingredients
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1 kg 2 lbs 3 oz kg Macphie American Crème Cake Concentrate
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0.54 kg 1 lbs 3 oz kg Carr's Golden Queen Flour
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1.5 kg 3 lbs 5 oz kg Sudzucker Caster Sugar 25kg
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1.1 kg 2 lbs 7 oz kg Whole Egg
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0.9 kg 1 lbs 16 oz kg Olympic Vegetable Oil - delisted
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0.66 kg 1 lbs 7 oz kg Water
Macphie American Creme Cake Conc Make-Up Instructions
American Crème Cake Concentrate is a powder concentrate for the production of a versatile batter suitable for making authentic American creme cakes, pound cakes, muffins and puddings with a moist, light crumb. Both the batter and finished products are freeze/thaw stable.
Method
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Blend American Crème Cake Concentrate, sugar and flour together in a machine bowl fitted with a beater.
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Add eggs to powder.
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Beat for 1 minute on 1st speed and 3 minutes on 2nd speed.
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On 1st speed, add the vegetable oil (or melted butter, if used) water mixture and mix for 1 minute.
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Scrape down and continue mixing for a further 3 minutes on 1st speed.
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Suggested Scaling Weights:
30” x 18” sheet - 5kg (11lb).
Small Loaf Cake - 300g (10½oz).
Cup Cake - 65g (2¼oz). -
Baking Times:
30” x 18” sheet - 40 minutes at 180ºC (360ºF).
Loaf Cake - 50 minutes at 180ºC (360ºF).
Cup Cake - 30 minutes at 190ºC (380ºF).
