Ingredients

Group 1
Ingredient
KG
Eggs
2.000
Castor Sugar
1.000
Low Protein Flour
0.425
Medium Protein Flour
0.425
OVALETT SPECIAL
0.080
Milk Powder
0.050
HERCULES BAKING POWDER
0.020
Total Weight: 4.000
Group 2
Ingredient
KG
Vanilla Essence
0.400
Total Weight: 0.400
Group 3
Ingredient
KG
Vegetable Oil
0.300
Total Weight: 0.300

Method

1. Whisk Group 1 on top speed for 2 minutes. Gradually add in water, turn on medium for 30 seconds followed by top speed by 30 seconds.
2. Turn to low speed, fold in vege oil and mix for 2-3 minutes.
3. Pour into paper line trays of about 3 cm in thickness and bake at 190°C for approximate 23 minutes with stronger bottom heat.
4. Cut into cake bar or decorate into slices with butter cream.

Product Used

Ingredients

Group 1
Ingredient
KG
Eggs
2.000
Castor Sugar
1.000
Low Protein Flour
0.425
Medium Protein Flour
0.425
OVALETT SPECIAL
0.080
Milk Powder
0.050
HERCULES BAKING POWDER
0.020
Total Weight: 4.000
Group 2
Ingredient
KG
Vanilla Essence
0.400
Total Weight: 0.400
Group 3
Ingredient
KG
Vegetable Oil
0.300
Total Weight: 0.300

Method

1. Whisk Group 1 on top speed for 2 minutes. Gradually add in water, turn on medium for 30 seconds followed by top speed by 30 seconds.
2. Turn to low speed, fold in vege oil and mix for 2-3 minutes.
3. Pour into paper line trays of about 3 cm in thickness and bake at 190°C for approximate 23 minutes with stronger bottom heat.
4. Cut into cake bar or decorate into slices with butter cream.