Cakes3 products from our range

Red Velvet Sponge

Name: Red Velvet Sponge
Ingredients: 620 g Egg; 500 g Bakels Red Velvet Cake Mix; 30 g Instant Continental Custard; 190 g Water; 30 g Ovalett; 150 g Oil

Whisked red velvet sponge for roulades and layered entremets.

Temperature: 190 °C

Recipe ingredients and methods are available in both English and Thai.

Ingredients

Ingredients
Batter
Egg	620 g
Bakels Red Velvet Cake Mix	500 g
Instant Continental Custard	30 g
Water	190 g
Ovalett	30 g
Oil	150 g
Total	1520 g

Method

1
Step 1: Whisk egg, mix, custard powder and water on medium.
2
Step 2: Add Ovalett and whisk 3 minutes on high.
3
Step 3: Fold in oil on slow for 1 minute.
4
Step 4: Bake at 190 °C.

Baking

Temperature: 190 °C

Products

Products from our range in this recipe

Example application for Bakels Red Velvet Cake Mix

Serving suggestion

Cake & Muffin Mixes38601-10

Bakels

Bakels Red Velvet Cake Mix

Deep red, cocoa-kissed velvet cake mix for layer cakes, cupcakes and sponges.

Bag @ 10 kgTHB 2,500

Example application for Instant Continental Custard

Serving suggestion

Fillings & Creams33602-10

Bakels

Instant Continental Custard

Cold-process instant custard powder. Whisk with water or milk for a smooth, bake-stable crème pâtissière.

Bag @ 10 kgTHB 3,900

Serving suggestion

Cake Emulsifiers & Stabilizers21102-06

Bakels

Ovalett

The classic Bakels gel cake emulsifier. Gives sponges and chiffons excellent volume, fine even crumb and a stable batter that tolerates long mixing. Use 3–5% on flour weight.

Pail @ 6 kgTHB 1,500