Tequila Sunrise Cake

Ingredients

	Unit
Satin Crème Cake Mix Plain \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.135 kg
Classic Orange \| Patisserie	0.090 kg
Orange colour	0.012 kg
Satin Crème Cake Mix Plain \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.135 kg
Classic Orange \| Patisserie	0.090 kg
White Fudge	0.400 kg
Classic Orange \| Patisserie	0.020 kg
Citric acid solution (50/50)	0.002 kg
Orange colour	0.004 kg
total	4.008

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.