Ingredients

Group 1
Ingredient
KG
Egg
0.175
Water (Variable)
0.270
Bakels Red Velvet Cake Mix
1.000
Total Weight: 1.445
Group 2
Ingredient
KG
Vegetable Oil
0.140
Total Weight: 0.140

Method

1. Blend Group 1 on low speed for 1 minute.
2. Scrape down.
3. Blend on top speed for 2 minutes.
4. Scrape down.
5. Commence blending on second speed while adding vegetable oil.
6. Mix for a total of 2 minutes (Do not over mix).
7. Deposit 550g into a M11 paper inserted in a 7 inch sponge tin and bake at 200°C for approximately 35
minutes.
8. Alternatively deposit 1kg into a greased 21cm round tin and bake at 160°C for approximately 60
minutes.

Yield

This recipe is also suitable for bar cakes, round cakes and cup cakes.

Ingredients

Group 1
Ingredient
KG
Egg
0.175
Water (Variable)
0.270
Bakels Red Velvet Cake Mix
1.000
Total Weight: 1.445
Group 2
Ingredient
KG
Vegetable Oil
0.140
Total Weight: 0.140

Method

1. Blend Group 1 on low speed for 1 minute.
2. Scrape down.
3. Blend on top speed for 2 minutes.
4. Scrape down.
5. Commence blending on second speed while adding vegetable oil.
6. Mix for a total of 2 minutes (Do not over mix).
7. Deposit 550g into a M11 paper inserted in a 7 inch sponge tin and bake at 200°C for approximately 35
minutes.
8. Alternatively deposit 1kg into a greased 21cm round tin and bake at 160°C for approximately 60
minutes.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Red Velvet Cake