Description
A complete powder mix that requires the addition of egg, oil and water to produce a moist and tender cake. Ideal for muffins, loaf cakes, tray bakes and puddings.
Ingredients
Method
Inclusions: Plain Crème Cake Mix provides good hold for small to medium sized inclusions
e.g. sultanas and chocolate chips (10% recommended). For larger inclusions, such a
cherries, it is recommended to add either 20g of Filset or 0.5g of Xanthan Gum to 1kg of
Plain Crème Cake Mix
Standard Recipe:
1.000kg Plain Crème Cake Mix
0.350kg Whole Egg
0.300kg Vegetable Oil
0.200kg Water
Alternative Recipe:
1.000kg Plain Crème Cake Mix
0.350kg Whole Egg
0.240kg Cake Margarine
0.200kg Water
Method:
1. In a machine bowl fitted with a paddle, add the egg and Plain Crème Cake Mix and
beat for 1 minute on slow speed and 3 minutes on medium speed.
2. Add the oil/margarine and water and mix for 1 minute on slow speed.
3. Scrape down and mix for a further 3 minutes on slow speed.
4. Deposit as required.
Scaling suggestions & approximate baking times:
- Baking Temperatures 180⁰C/360⁰F (Fan Assisted 160⁰C / 320⁰F)
- 7x12 trays – Deposit 0.8kg and bake for 30 minutes
- 18x30 sheets – Deposit between 4-5kg and bake for 40-50 minutes
- 400g Loaf cake - Bake for 40-45 mins
- 120g Muffin – Bake for 35-40 mins
- 50g Cupcakes - Bake for 25-30 mins
