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

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.