Bakels
Baking ingredients since 1904

HI RATIO SULTANA CAKE

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Cakes, Muffins and Cookies - Cake and Sponge Stabilisers
Recipe No:  R220d
Group  Ingredient KG
1 Hi Ratio Flour 0.800
Castor Sugar 1.000
Milk Powder 0.100
Water 0.500
HERCULES BAKING POWDER 0.035
MORAH CAKE MEDIUM 0.450
P3 0.050
Flour 0.150
Salt 0.010
 
2 Eggs 0.500
APITO FRUIT CAKE PASTE 0.015
APITO EGG YELLOW COLOUR 0.000
 
3 COLSET 0.175
 
4 Sultanas 1.600
  Total Weight 5.385
Notes:  Cherries and Peel may be added.