EOI Sovereign, Cake Margarine, 375 grams

White Sugar, 625 grams

All Purpose Flour, 650 grams

Primera Baking Powder, 22 grams

Ferna Iodized Salt, 12 grams

Skim Milk Powder , 50 grams

Whole Eggs, 275 grams

Water , 325 grams

Ferna Vanilla Liquid, 10 ml


Option 1 - Chocolate Ganache:

Chocolate Block, 250 grams

Cream, 100 grams

EOI Sovereign, Cake Margarine, 50 grams


Option 2 – Strawberry Glaze:

Water , 180 ml

Sugar , 78 grams

Ferna Liquid Glucose, 30 grams

Cornstarch, 15 grams

Primera Strawberry Flavocol, 10 ml


Franklin Baker® Tender Fresh® Flakes    2 packs


1. Preheat oven at 190°C.

2. To make the cake: place dry ingredients and margarine into the bowl. Blend to a crumbly consistency using the beater. Do not paste.

3. Add liquid ingredients and mix to a smooth paste and scrape sides.

4. Continue mixing at medium speed until smooth and free of lumps.

5. Transfer mixture into two pieces of prepared jelly roll pan. Spread evenly.

6. Bake for 25 minutes or until done.

7. Remove from oven and cool completely.

8. To make chocolate ganache: melt chocolate block, margarine and cream in a double boiler.

9. Once melted, spread evenly into the baked cake.

10. Sprinkle 1 pack of Tender Fresh Flakes. 

11. Refrigerate before cutting into serving pieces.

12. To make the strawberry glaze: combine all the ingredients in a sauce pan and cook until thick. Cool completely.

13. For the other piece of cake: spread strawberry glaze and do the same with Tender Fresh Flakes.




Read 256 times Last modified on Thursday, 04 August 2016 19:15