Packing 25kg Bag Multi-ply paper bag with inner polythene packing Application:Sponge Cakes, Swiss Rolls, Sponge Sheets Advantages: Consistency quality, great volume, excellent taste and aroma, flexible texture for vaious type of cakes, soft texture, long shelf life, suitable for automated machines for production line Storage: Best store in cool and dry place (24-28°c) Avoid Floor and wall contact Pallet:40 bags (25kg) per pallet Recipe for Sponge Cake Cake Mix(500gm), Eggs(500gm), Water(125gm), Oil(125gm) Step 1 – Preheat the oven to 150°c – 160°c. Lightly grease 1 unit of cake pan(16 x 12 x 3″) Step 2 – Whisk Sponge Cake Mix, water, and eggs until fluffy. Add in vegetable oil and stir until mixture is smooth and well combined. Step 3 – Spread the cake batter into prepared pan. Bake for 45 – 55 minutes or until a skewer insterted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool. Cake Mix 500gm Pan Size: Inches 16 x 12 x 3 (L x W x H) Batter Weight 1250gm Baking Time 45 – 55 mins Temperature 150°c top160°c bottom Creative Zone: Strawberry Ice Cream Roll Divide the prepared cake batter into 2 parts. Add in strawberry flavour and food colour into 1 part and the other part remain neutral. Pour both batters into swiss roll pan and create a marble effect. Bake as directed. Roll up the cakes with softened ice cream once the cake has cooled down.
