Tegral Satin Toffee crème cake


Complete mix to produce toffee genoises, Swiss rolls and sponge cakes

Recipe

Tegral Toffee Creme Cake................................................1 kg
Whole Liquid Egg...........................................................350 g
Vegetable Oil.................................................................300 g
Water...........................................................................225 g

Ingredients

Sugar, Wheat Flour, Toffee Pieces (Glucose syrup, sugar, coconut oil, full cream sweetened condensed milk, salted butter, natural flavouring, emulsifier: lecithin (E322)), modified potato starch, vegetable oil, whey powder, raising agents: sodium bicarbonate (E500ii), sodium aluminium phosphate (E541), salt, gluten, emulsifiers: mono diglycerides of fatty acids (E471), lactic acid esters of mono and diglycerides of fatty acids (E472b) sodium stearoyl-2-lactylate (E481), stabilizers: carboxy-menthylcellulose (E466), guar gum (E412), toffee flavouring, colour (E150c)

Method

Place Tegral Toffee Cake Mix in a bowl fitted with a beater.
Combine egg, oil and water at medium speed.
Bake at 190°C for approximately 35 minutes, depending on size and variation.

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