Ingredients
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1 kg 2 lbs 3 oz kg Macphie American Chocolate Crème Cake Concentrate
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0.4 kg 0 lbs 14 oz kg Carr's Golden Queen Flour
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1.4 kg 3 lbs 1 oz kg Sudzucker Caster Sugar 25kg
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1 kg 2 lbs 3 oz kg Whole Egg
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0.8 L 3.36 cups Olympic Vegetable Oil - delisted
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0.6 L 2.52 cups Water
Macphie American Choc Crème Cake Conc Make-Up Instructions
American Chocolate Crème Cake Concentrate is a powder concentrate for the production of a versatile batter suitable for making American style chocolate cakes in slab and unit form. Cake lines made from American Chocolate Crème Cake Concentrate will have a moist and tender crumb and a distinctive rich, dark chocolate flavour and colour. The batter and finished products are both freeze/thaw stable.
Method
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Blend American Chocolate 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/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).
