Citrus Orange Cake

Ingredients:

Cake Ingredient
Group 1
Mauri Butter Cake Mix – 1000g
Pinnacle Cake Margarine – 600g

Group 2
Eggs – 440g
Orange Juice – 200g
Orange Oil – 6g
Orange zest – 4 nos

Filling Ingredients
Pinnacle Instant Custard – 130g
Milk – 400g
Lemon Juice – 100g
Lemon Zest – 2 nos
Lemon Oil – 1g
Melted Butter – 80g

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Baking Steps:

1. Using paddle, mix Group 1 at slow speed for 1 min.
2. Scrape down sides, continue mixing at high speed for 7 mins
3. Slowly add in Group 2 at medium speed within 2 min.
4. Scrape down sides, continue mixing at medium speed for 7 mins.
5. Fill 1400g batter into 9” square tray (lined with grease-proof paper).
6. Bake at 165°C for about 70min.
7. Remove from oven and let it cool before serving.

Filling Production Method:

Mix all ingredients together except melted butter. Mix until firm, then fold in melted butter.

Assemble:

Layer cake with filling to desired height and trim into a handbag shape.
Whipped up Mauri Non-Dairy Whipped Topping and pipe rose shape over the cake. Decorate as desire.