Tequila Sunrise Cake

Ingredients

Unit
Satin Crème Cake Mix Plain 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.135 kg
Classic Orange 0.090 kg
Orange colour 0.012 kg
Satin Crème Cake Mix Plain 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.135 kg
Classic Orange 0.090 kg
White Fudge 0.400 kg
Classic Orange 0.020 kg
Citric acid solution (50/50) 0.002 kg
Orange colour 0.004 kg
total 4.188

Method

  • Using a planetary mixer & beater, mix the Satin Crème Cake Plain Mix, eggs, oil and water Peel & lime zest, mix for 1 min slow, scrape down.
  • Mix for 3 mins on medium.
  • Deposit 350g of the dark batter into lined loaf tins deposit 300g of light batter over the top Bake at 170˚C for 30 - 35 mins.
  • Heat the white icing to 45°C then mix in the Classic Orange, citric acid & colour, continue to heat to 85°C.
  • When 85°C is reached cover the tops of the cooled cakes.