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Surprise Cake

Ingredients

Unit
Cake
Satin Crème Cake Mix Chocolate 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.225 kg
Cake total 1.875
Sponge
Tegral Plain Sponge 1.000 kg
Water 0.570 kg
Sponge total 1.570
Vivafil Cherry As required
Carat Cover Dark U2 0.080 kg
Carat Cover White 0.008 kg
total 0.088

Method

  • Mix Tegral Plain Sponge & water for 1 min on slow speed, scrape down.
  • Mix 4 mins fast. Mix 1-3 mins on slow speed to ensure an even texture.
  • Spread 800g of batter evenly onto a lined 18 x 30 tray, bake at 240°C for 4½ mins.
  • When cooled spread with a thin layer of Vivafil Cherry.
  • Roll to the dimensions below.
  • Using a planetary mixer & beater mix the Satin Crème Cake Chocolate Mix, eggs, oil & water for 1 min on slow, scrape down.
  • Mix for 3 mins on medium.
  • Place a 130mm x 45mm mini Swiss roll in the base of a 140mm x 90mm lined loaf tin.
  • Cover the Swiss roll with 300g of chocolate cake batter.
  • Bake at 160˚C for 45-50 mins.
  • Once cooled deposit 80g of Carat Cover Dark U2 at 45°C over the top and spin with 8g of Carat Cover White at 45°C.

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