Group 1
Ingredient
KG
Multimix Cake Base
2.000
Water
0.460
Oil
0.600
Egg
0.730
Raisins
0.140
Currants
0.060
Cherry halves
0.100
-
Lemon juice
0.050
Granulated sugar
0.250
Total Weight: 4.390
Genoa Cake
1. Using a beater, blend all ingredients together (except the fruit) for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Fold in the fruit.
5. Scale at approximately 450g into a loaf cake tin.
6. Top with nibbed sugar.
7. Bake at 180℃ (360℉) for approximately 30 minutes.
8. Mix together the lemon juice and sugar, and whilst the cake is still warm, brush on top.
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Multimix Cake Base
Cake & Sponge Ingredients, Cake & Sponge Mixes
Versatile cake mix, producing excellent volume, moist, even texture with good shelf life. Just add water, oil and egg.
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