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Laucke V8 Utility Cake Premix

There aren’t many confectionery bakeries that do not enjoy the profits that lamingtons can provide. Utility Cake Pre-mix is ideal for lamingtons and bar cakes as well as a general purpose mix for fairy cakes, jelly cakes etc. The best trick in the book for all dipping products is to freeze the cake once you have cut it into unit sizes and dip them straight out of the freezer. The dipped and coated product can be returned straight to the freezer and defrosted and finished. If you need an excellent cake and in a hurry this is the one for you. It will also carry fruit and take whatever flavours you wish to mix through it.

Ingredients
Chlorinated Wheaten Flour, Sugar, Vegetable Oil, Milk Solids, Wheaten Starch, Emulsifier (e475, e471), Salt, Raising Agent (500, 541), Vanilla Powder, Colours (102,122).

Method

Recipe		Kg
A	Warm Water	0.40
B	Whole Egg	0.20
C	V8 Utility Cake Mix	1.00

1. Use warm water if necessary to achieve a batter temperature of about 24°C.
2. Place all ingredients in bowl liquids first.
3. Mix with whisk.
   1. 1^st speed for 1 minute.
   2. Scrape down.
   3. 3^rd speed 5 minutes.
   4. 2^nd speed 1 minutes.

Hints

1. Cake tins can also be filled to make products like apple cake. Half fill a sponge tin and sprinkle diced apple, cinnamon and sugar. Alternatively add whatever fruit or flavours you wish, to make a variety of products.
2. When depositing into tins you can get an excellent release and altered external appearance by dusting the greased tins with flour and shaking out the excess.
3. Round tins and thinner slabs such as Lamington sheets can be frozen unbaked.
4. When dipping is required such as lamingtons, freezing the sheets after cutting prior to dipping will make the job much easier and reduce crumbling.

Baking

·        Due to the variety of ovens, product size and depth it is impossible to state an exact baking time.

·        With larger slabs such as Sultana Cake it may be necessary to put several layers of newspaper under the slab to prevent over baking the bottom of the slab.

·        The baking temperature will vary from 180˚C for larger blocks or slabs to 200˚C for smaller cup cakes or round tins in a deck oven or slightly less for fan forced ovens.