Description
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.
Ingredients
Method
Blend American Crème Cake Concentrate, sugar and flour together in a machine bowl fitted with a beater.
Add eggs to powder.
Beat for 1 minute on 1st speed and 3 minutes on 2nd speed.
On 1st speed, add the vegetable oil (or melted butter, if used) water mixture and mix for 1 minute.
Scrape down and continue mixing for a further 3 minutes on 1st speed.
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).
