Lychee Sirap Bandung Cake
Mauri Cake Margarine 560g
Mauri Golden Mix 1000g
Water 100gCondense Milk 60g
Rose Emulco 20g
Pink Colour 1g
Mauri Non-Dairy Whip Topping 750g
Lychee Emulco 22g
- Using paddle, mix group A at slow speed for 1 minute.
- Scrape down the sides and add in Group B within 3 minutes.
- Scrape down the sides and change to medium speed for 3 minutes.
- Weight 400gm to 6 inch round tin.
- Bake at 170oC for 30 – 40 minutes.
- Remove from oven and let it cool.
- Whip up Mauri Non-Dairy Whip Topping with lychee emulco until firm. Use it to layer the cake and decorate as desired.