Ingredients

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

Method

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.

Product Used

Ingredients

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

Method

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.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Cake

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