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RICH SUGEE CAKE

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Cakes - Other varieties
Recipe No:  R1533018/2011
USING BUTTA BUTTEROILS SUBSTITUTE
Group  Ingredient KG
1 BUTTA BUTTEROILS SUBSTITUTE 1.120
Semolina ( lightly toasted) 0.920
Castor Sugar 0.680
Milk 0.220
BUTTA VANILLA 0.040
Salt 0.028
Rum Paste 0.020
 
2 Egg Yolk 0.920
 
3 Cake Flour 0.360
Ground Almond 0.240
 
4 Egg White 0.760
Castor Sugar 0.680
Cream of Tartar 0.004

  Total Weight 5.992
Method:  1. Cream Group 1 on medium speed for 5 minutes.
2. Allow to rest for 4 hours.
3. Add in Group 2 continue creaming for 3 minutes.
4. Fold in Group 3 and mix gently,set aside.
5. Whisk Group 4 separately till fluffy.
6. Finally blend both batter together.
7. Scale 100 g batter into a 9 inch greased round baking pan.
8. Bake at 160C for approximate 90 minutes.
9. After baking, allow to cool, decorate a rosette on top, finish with a piece of Almond Nuts.