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Golden Lemon Cake

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Lemon Chocolate

White Chocolate220g
Oil5g
Lemon Yellow Colour (Oil Base)2g

Ingredients:

Lemon Custard Filling

Pinnacle Instant Custard110g
Lemon Juice 100g
Water 300g
Unsalted Butter (Melted)60g

Base Cake
Butter Cake Mix Code:NC1000g
Unsalted Butter 300g
Pinnacle Margarine 300g
Whole Eggs550g
Lemon Oil5g
Lemon Zest2.5g

Baking Step:

  1. For lemon custard, whisk all ingredients until well combined and set aside.
  2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
  3. Scrape down sides and continue mixing at high speed for 7 minutes.
  4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
  5. Scrape down sides and continue mixing at high speed for 3 minutes.
  6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
  7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  8. Remove from oven and let it cool.

Lemon Chocolate Baking Step:

  1. For lemon custard, whisk all ingredients until well combined and set aside.
  2. For cake base, using paddle, mix butter cake mix, unsalted butter, and margarine at slow speed for 1 minute.
  3. Scrape down sides and continue mixing at high speed for 7 minutes.
  4. Add in eggs, lemon oil and lemon zest mix at slow speed for 1 minute.
  5. Scrape down sides and continue mixing at high speed for 3 minutes.
  6. Pipe 15g batter into non-stick lemon shape tray and pipe 10g lemon custard on top, cover with 15g batter on top.
  7. Bake at 170°C (top and bottom heat) for 23 – 25 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  8. Remove from oven and let it cool.
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Golden Spice Caramel Torte

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Ingredients:

Mauri Yellow Moist Cake Mix500g
Whole Eggs 275g
Water170g
Brown Sugar50g
Cocoa Powder10g
Cinnamon Powder 10g
Corn Oil125g

Caramel Sauce

Sugar500g
Water50g
Whipping Cream320g
Salt3g
Unsalted Butter50g

Caramel Syrup

Water200g
Sugar 60g
Water200g

Caramel Walnut

Water60g
Brown Sugar65g
Salt1g
Walnut (Toasted)125g
Unsalted Butter15g

Baking Step:

  1. Mix all ingredients at slow speed for 1 min.
  2. Scrape down the sides of the bowl and mix at medium speed for 3 mins.
  3. Lastly change to slow speed for 1 min.
  4. Pour 600gm batter into 16cm x 16cm square tin.
  5. Bake at 170°C for 35-40 minutes.
  6. Baking conditions vary depending on batter scaling weight and oven characteristics.

Caramel Sauce Production Method:

  1. Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
  2. At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
  3. Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
  4. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all the cream has been incorporated. Whisk in the salt.
  5. Pour into container allow to cool completely.

Caramel Syrup Production Method:

  1. Warm pot over medium heat and cook until the sugar dissolves, turns clear and start to bubble.
  2. At this point do not stir again, simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan as needed to prevent crystallization.
  3. Sugar will form clumps but continue swirling and cooking until the mixture thickens and turns a deep amber colour like honey. Carefully add the butter and whisk until completely melted.
  4. Set aside to cool.

Caramel Walnut Production Method:

  1. Place a piece of non-stick parchment in pan. Set aside.
  2. Add all ingredients in a medium non-stick skillet.
  3. Place skillet over high heat and cook, stirring occasionally for 4 minutes.
  4. Reduce heat to medium, stir continuously for an additional one minute and cook until all the moisture evaporates. The walnuts will darken, become glossier, and begin to clump together.
  5. Transfer the nuts onto the prepared plate, ensuring to scrape off any remaining caramel from the pan. Allow them to cool to room temperature.

Assemble:

  1. Slice the square cake into 2 layers, place a layer cake on top cake board, apply a layer caramel sauce and top with another layer cake, using caramel syrup to brush top layer cake.
  2. Slice the cake to 9cm x 3cm rectangular size. Top decorate with caramel walnut.
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Petit Four – Green Tea Mousse Cake

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Ingredients:

Green Tea Mousse Cake
Group 1
Mauri Yellow Moist Cake Mix800g
Eggs 960g
Water 200g
Cake Gel28g

Group 2
Corn Oil 120g
Caramelize Pecan Nuts
Sugar100g
Water50g
Pecan nuts, toasted100g
Caramelize Pecan Custard
Mauri Instant Custard50g
Milk200g
Icing Sugar35g
Caramelize Pecan nuts, chopped100g
Green Tea Mousse
Gelatine9g
Water (A)38g
Cream Cheese150g
Icing Sugar75g
Water 100g
Dairy Cream225g
Green Tea Powder20g
Water (B)60g
White Chocolate Glaze
White Chocolate Compound250g
Dairy Cream400g
Gelatine10g
Water 50g
Pistachio paste20g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. SScrape down the sides of the bowl to ensure no lumps are sticking.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
  5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
  6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.

Caramelize Pecan Nuts Production Method:

  1. Combine sugar and water in pot, cook at high heat until syrup thicken.
  2. When syrup thicken, add in pecan nuts.
  3. Turn the heat into medium heat.
  4. Using wooden spoon, stir continuously until each nut is caramelized.
  5. Remove from heat, pour the nuts onto a tray. Set aside to cool before serving.

Caramelize Pecan Custard Production Method:

  1. Using whisk attachment whisk instant custard, milk, and icing sugar in a mixing bowl.
  2. Using high speed to whisk about 5 minutes until become thicken texture.
  3. Add in chopped pecan nuts. Mix well.
  4. Use 22cm x 22cm tray, spread evenly.
  5. Put in blast freezer about 10 min.
  6. Use about 5.5cm cutter and cut the custard. Then put back into blast freezer until hard. Size very depends on mold using.

Green Tea Mousse Production Method:

  1. Combine gelatine and water (A) in small bowl. Set aside.
  2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
  3. Add in icing sugar. Continue beat until smooth and lump-free. Scarp down the sides of bowl if necessary.
  4. Combine green tea powder and water (B) and mix well. Add into cream cheese portion and mix well. Set aside.
  5. Whip dairy cream until medium peak.
  6. Put some dairy cream into gelatine and melt until totally dissolve.
  7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
  8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

White Chocolate Glaze Production Method:

  1. In small bowl, combine gelatine and water. Set aside.
  2. Combine white chocolate and dairy cream in a pot. Cook over medium heat until the chocolate is melted and the mixture boils, stirring frequently to prevent burning on the bottom of the pot.
  3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
  4. Add in pistachio paste and mix well.
  5. When well mix, strain through a sifter into another bowl.

Production Assemble Method:

  1. Bring green tea mousse into piping bag, pipe into silicon mould about 40gm. Spread evenly.
  2. Put in custard into mould. Press to hold into mousse.
  3. Pipe in another green tea mousse weight about 20gm. Spread evenly.
  4. Put a slice of cut sponge on top of mousse.
  5. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
  6. After unmould, keep the cakes in freezer.
  7. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
  8. After glaze, keep in refrigerator. Serve cool.
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Petit Four –  Melon Coconut Mousse Cake

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Ingredients:

Melon Coconut Mousse Cake
Group 1
Mauri Yellow Moist Cake Mix800g
Eggs 960g
Water 200g
Cake Gel28g

Group 2
Corn Oil 120g
Pineapple Custard
Pineapple, mashed100g
Milk50g
Egg Yolk50g
Sugar40g
Gelatine5g
Water25g
Pineapple Emulco3g
Coconut Mousse:
Coconut Milk250g
Salt4g
Sugar60g
Corn Starch25g
Dairy Cream250g
Gelatin10g
Water50g
Coconut Emulco5g
Melon Mousse
Cream Cheese180g
Icing Sugar150g
Melon, mashed400g
Gelatine20g
Water 100g
Dairy Cream500g
Honey Dew Flavor5g
Green Apple Coloring3 Drops
White Chocolate Glaze
White Chocolate Compound250g
Dairy Cream400g
Gelatine10g
Water 50g
Pistachio paste20g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down the sides of the bowl to ensure no lump.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
  5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
  6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.

Pineapple Custard Production Method:

  1. Combine gelatine and water, mix well. Set aside.
  2. In pot, bring mashed pineapple and milk and heat at medium heat until boils.
  3. Combine egg yolk and sugar in small bowl.
  4. When milk is boils, pour ½ portion into egg yolk portion. Mix well and pour back into the balance of the milk portion and stir well.
  5. Heat again at medium heat and stirring continuously until the batter is thickens. Remove from heat.
  6. Add in gelatin into custard portion and mix until gelatin totally dissolve.
  7. Pour custard into silicon mold. Weight about 15gm each. Weight is very dependent size on silicon mold using.
  8. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.

Melon Mousse Production Method:

  1. Combine gelatine and water in small bowl. Set aside.
  2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
  3. Add in icing sugar. Continue beat until smooth and no lumpy. Scarp down at side of bowl if necessary.
  4. Add in mashed melon and mix well. Set aside.
  5. Whip dairy cream until medium peak.
  6. Put some dairy cream into gelatine and melt until totally dissolve.
  7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
  8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

Coconut Mousse Production Method:

  1. Combine gelatin and water in small bowl and mix well.
  2. Bring coconut milk, salt, sugar and corn starch in cooking pot. Heat at medium heat until boil. Keep stir when cooking.
  3. When boil, remove from heat. Add in gelatin and mix until gelatin totally dissolve.
  4. Bring dairy cream whisk until medium soft peak.
  5. Add ½ portion of dairy cream into coconut milk portion. Mix well.
  6. Add in remain dairy cream and mix well.

White Chocolate Glaze Production Method:

  1. In small bowl, combine gelatine and water. Set aside.
  2. Bring white chocolate and dairy cream into pot. Cook in medium heat until chocolate dissolve and mixture is boil. Keep stir to avoid burn in bottom of pot.
  3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
  4. Add in pistachio paste and mix well.
  5. When well, strain with sifter into another bowl.
  6. Keep aside until it cool.

Production Assemble Method:

  1. Unmold pineapple custard, set in freezer.
  2. Bring melon mousse into piping bag and pipe into silicon mold about 30gm. Spread evenly.
  3. Place pineapple custard in between of mousse. Press to set in.
  4. Bring coconut mousse into piping bag and pipe into mold about 35gm to cover whole mold.
  5. Last place cut sponge cake and press to hold sponge.
  6. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
  7. After unmoulding, keep the cakes in freezer.
  8. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
  9. After glaze, keep in refrigerator. Serve cool.
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Petit Four –  Lemon Pistachio Mousse Cake

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Ingredients:

Lemon Pistachio Mousse
Group 1
Mauri Yellow Moist Cake Mix800g
Eggs 960g
Water 200g
Cake Gel28g

Group 2
Corn Oil 120g

Lemon Mousse
Cream Cheese150g
Icing Sugar 75g
Lemon Juice60g
Dairy Cream225g
Passion Fruit Flavor38g

Pistachio Mousse:
Cream Cheese150g
Icing Sugar 75g
Pistachio Paste35g
Gelatine9g
Dairy Cream225g
Water8g

White Chocolate Glaze
White Chocolate Compound250g
Dairy Cream 400g
Gelatine10g
Water 50g
Pistachio Paste 20g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down the sides of the bowl to ensure no lumps are sticking.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
  5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
  6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.

Lemon Mousse Production Method:

  1. Combine gelatine and water in small bowl. Set aside.
  2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
  3. Add in icing sugar. Continue beat until smooth and no lumpy. Scarp down at side of bowl if necessary.
  4. Add in lemon juice and mix well. Set aside.
  5. Whip dairy cream until medium peak.
  6. Put some dairy cream into gelatine and melt until totally dissolve.
  7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
  8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

Pistachio Mousse Production Method:

  1. Combine gelatine and water in small bowl. Set aside.
  2. In mixing bowl, using paddle attachment, beat cream cheese until soft.
  3. Add in icing sugar. Continue beat until smooth and no lump. Scarp down the side of the bowl if necessary.
  4. Add in pistachio paste and mix well. Set aside.
  5. Whip dairy cream until medium peak.
  6. Put some dairy cream into gelatine and melt until totally dissolve.
  7. Bring ½ whipped cream into cream cheese portion and fold in gentle.
  8. Add in gelatine, mix well. Then fold in remain whipped cream and mix well.

White Chocolate Glaze Production Method:

  1. Combine gelatine and water in small bowl and set aside.
  2. Bring white chocolate and dairy cream into pot. Cook in medium heat until chocolate dissolve and mixture is boil. Keep stir to avoid burn in bottom of pot.
  3. When boiled, remove from heat. Add in gelatine and stir until dissolve.
  4. Add in pistachio paste and mix well.
  5. When well, strain with sifter into another bowl.
  6. Keep aside until it cool.

Production Assemble Method:

  1. Bring pistachio mousse into piping bag and pipe into silicon mold about 40gm.
  2. Add in about 5gm of chopped pistachio nuts.
  3. Put 1 slice of sponge.
  4. Bring lemon mousse into piping bag and pipe in about 25gm. Put a slice of sponge.
  5. Put into freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
  6. After unmoulding, keep the cakes in freezer.
  7. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
  8. After glaze, keep in refrigerator. Serve cool.
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Petit Four

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Ingredients:

Coconut Passion Mousse
Group 1
Mauri Yellow Moist Cake Mix800g
Eggs 960g
Water 200g
Cake Gel28g

Group 2
Corn Oil 120g
Passion Mousse
Cream Cheese90g
Icing Sugar 75g
Passion Fruit Puree200g
Dairy Cream250g
Passion Fruit Flavor2.5g
Coconut Mousse:
Coconut Milk250g
Salt 4g
Sugar60g
Corn Flour25g
Dairy Cream250g
Gelatine10g
Water25g
Coconut Emulco5g
White Chocolate Glaze
White Chocolate Compound250g
Dairy Cream 400g
Gelatine10g
Water 50g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down the sides of the bowl to ensure no lumps are sticking.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 10 seconds.
  5. Weight batter 700gm to 42cm x 37cm tray and spread evenly.
  6. Bake at top 190°C , bottom 170°C for 12 – 15 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.

Passion Mousse Production Method:

  1. In mixing bowl using paddle attachment, beat cream cheese and icing sugar until smooth and lump-free.
  2. Add in passion fruit puree and passion fruit flavour. Continue to mix well.
  3. Using silicon mould, weight passion mousse about 25gm each into mould and spread well.
  4. Put into blast freezer about ½ hour or until freeze hard. Unmould and set into freezer.

Coconut Mousse Production Method:

  1. In small bowl, combine gelatine and water and set aside.
  2. Bring coconut milk, salt, sugar and corn flour in pot and cook in medium heat until thickened.
  3. Remove from heat and add the gelatine and stir until it dissolves.
  4. Add in coconut flavour and mix well. Set aside until cool.
  5. Whipped dairy cream until soft peak.

White Chocolate Glaze Production Method:

  1. Combine gelatine and water in small bowl and set aside.
  2. Heat white chocolate and dairy cream in a pot and cook in medium heat, stirring continuously until the chocolate is melted and the mixture boils.
  3. Remove from heat and add in gelatine and stir until dissolved.
  4. Strain the mixture through a sifter into another bowl.
  5. Set aside to cool.

Production Assemble Method:

  1. Bring coconut mousse in piping bag, pipe into preferred silicon mould about 50gm. freeze passion mousse, put in the middle of coconut mousse.
  2. Cover the passion mousse with coconut mousse. Spread evenly. Lastly, place cut white roll sponge to cover the mousse. freezer for about 4 hour / 1 hour in blast freezer or until is firm and hard enough to unmould from silicon mould.
  3. After unmoulding, keep the cakes in freezer.
  4. To glaze, put the cakes on cake rack, pour over the cakes. Glaze temperature preferable about 28`c – 32`c.
  5. After glaze, keep in refrigerator. Serve cool.
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Santa’s Sweet Treat

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Ingredients:

Mauri Red Velvet Crème Cake Mix500g
Whole Eggs 250g
Vegetable Oil250g
Water80g
Mix Spice8g

Base Cake Mauri Golden Mix600g
Whole Eggs210g
Vegetable Oil180g
Water180g

Spice Cream Cheese Filling
Cream Cheese500g
Icing Sugar180g
Unsalted Butter (Softened)150g
Mixed Spice20g

Red Chocolate Coating
White Chocolate500g
Whipping Cream400g
Glucose60g
Gelatine20g
Water80g
Christmas Red Colouring15g

Baking Step:

  1. All in method with paddle attachment.
  2. Mix all the ingredients at slow speed for 1 min.
  3. Increase to medium speed and continue mixing for 4 minutes.
  4. Pour the batter into a 40cm x 30cm x 2cm tray.
  5. Bake at 180°C for 25 – 28 minutes. Baking times may vary depending on batter weight and oven characteristics.
Base Cake
  1. All in method with paddle attachment.
  2. Mix all the ingredients at slow speed for 1 min.
  3. Then shift to medium speed and continue mixing for 4 minutes.
  4. Fill batter into 40cm x 30cm x 2cm tray.
  5. Bake at 170°C for about 25 – 28 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
Spice Cream Cheese Filling
  1. Using paddle attach, whip cream cheese, icing sugar and mix spice until smooth and fluffy.
  2. Add in soften butter and mix until homogeneous.
Red Chocolate Coating
  1. Soak gelatine in water and set aside.
  2. Using a pot, boil whipping cream until boiling and pour into white chocolate and glucose and mix well until chocolate melted.
  3. Pour melted gelatine into chocolate mixture and mix well
  4. Fill batter into 40cm x 30cm x 2cm tray.
  5. Bake at 170°C for about 25 – 28 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.

Assemble:

  1. Using a 2-inch round cutter, cut out circles from both the base cake and red velvet cake.
  2. Place a slice of red velvet cake at the bottom, layer it with spiced cream cheese filling, add another slice of red velvet cake, and layer again with the spiced cream cheese filling. Add a final slice of red velvet cake on top, then cover the entire cake with spiced cream cheese. Freeze for 30 minutes.
  3. Glaze the frozen red velvet cake with red chocolate coating. Place the glazed red velvet cake on top of the base cake.
  4. Decorate the top of the cake with Christmas decorations.
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Peppermint Lime Delight

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Ingredients:

Group 1
Mauri Yellow Moist Cake Mix500g
Whole Eggs 600g
Water125g
Cake Gel18g
Mint Flavor5g
Apple Green Colour0.3g

Group 2
Corn Oil125g
Lime Custard Filling
Pinnacle Instant Custard120g
Lime Juice 100g
Milk400g
Lime Zest2g
Icing Sugar40g

Combined all ingredients and mix well.
Peppermint Syrup
Hot Water200g
Sugar 60g
Peppermint Flavour3g

Combined all ingredients and mix well.

Baking Step:

  1. Mix Group 1 at slow speed for 1 min.
  2. Scrape bowl and mix at high speed for about 7 mins.
  3. Gradually add in Group 2 and mix at slow speed for about 30 seconds.
  4. Pour 600gm batter into 40cm x 35cm x 2.5cm baking pan.
  5. Bake at 210°C (top heat) and 170°C (bottom heat) for 8-10 minutes.
  6. Baking conditions vary depending on batter scaling weight and oven characteristics.

Assemble:

  1. Bottom with peppermint cake and brush with peppermint syrup, top apply with lime custard filling.
  2. Continue layering the cake until 3 layers, slice the cake into 9cm x 3cm rectangular size. Side faces up and decoration as desired.
  3. Garnish the top with roasted walnuts and Mauri Non-dairy Whipped Topping for a delightful crunch and creamy finish.
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Red Velvet Cheese Bliss

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Ingredients:

Mauri Red Velvet Crème Cake Mix500g
Whole Eggs 250g
Vegetable Oil 250g
Water80g

Cream Cheese
Cream Cheese500g
Icing Sugar 180g
Lemon Juice 30g
Unsalted Butter (Softened) 80g

Cheddar Cheese (for layering) 200g

Baking Step:

  1. All in method with paddle attachment.
  2. Beat all the ingredients at slow speed for 1 min.
  3. Then shift to medium speed and continue mixing for 4 minutes.
  4. Fill batter into 4-inch round tin. (150g).
  5. Bake at 170°C for about 25 – 28 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
Cream Cheese
  1. Whip cream cheese and icing sugar until soft, then add lemon juice and continue mixing until fluffy.
  2. Last add in softened butter and mix until homogenous.
  3. Bake cheddar cheese at 170°C until golden in colour.
  4. Layer the cake with lemon cream cheese, incorporating baked cheddar cheese in between the layers, and decorate as desired.
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Earl Grey Coconut Bliss

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Ingredients:

Group 1

Pinnacle Sponge Mix Fairy500g
Whole Eggs 500g
Water125g
Earl Grey Tea Powder12g

Group 2
Corn Oil125g

Baking Step:

  1. Dissolve earl grey tea powder in water.
  2. Mix Group 1 ingredients for 1 minute at low speed.
  3. Scrape down the sides of the bowl to ensure no lumps are sticking.
  4. Change to high speed and mix for about 7 minutes.
  5. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  6. Add 80g batter to 4-inch round cake tin.
  7. Bake at 170 0C for about 17 minutes. Baking conditions vary depending on batter scaling weight and oven characteristics.
  8. Remove from oven and let it cool.
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