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MADEIRA CAKE

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Cakes, Muffins and Cookies - Sponge Premixes
Recipe No:  R300c
USING PETTINA SPONGE MIX COMPLETE
Group  Ingredient KG
  Water 0.400
  Eggs 6 0.550
  Butter or MORAH CAKE 0.300
  PETTINA SPONGE MIX COMPLETE 1.500

  Total Weight 2.750
Method:  1. Soften the butter or MORAH CAKE but do not melt.
2. Place ingredients in mixing bowl in above order.
3. Beat on top speed for approximately 4 minutes.
4. Oven temperature 175°C (350°F).
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Yield: 9 bars scaled at 300g, 1 1/2 blocks scaled at 1.5kg.