Ingredients: Sugar, Wheat Flour, Soya bean oil, modified starch (hydroxypropylstarch phosphate), dry whey, E141, E477, E322 (Derived from vegetable source) raising agents (E541, E500), Vital wheat gluten, Salt, Dry egg yolk, dextrose, corn starch, natural & artificial butter and vanilla. Contains major food allergies (wheat, milk, eggs, soya)
Directions for use: Using beater, mix Creme Cake Base and eggs for 1 minute on slow and 3 minutes on medium speed. Scrape down, add vegetable oil and water and blend for 2 minutes on slow speed.
RECIPE: Creme Cake Base – 1000grams Whole Eggs – 300grams Vegetable Oil – 300grams Water – 225grams
Muffins: Bake at 190-220 degrees celcius for 20-30 minutes
Slab Cake: Bake at 175 degrees celcius for 40-50 minutes
Loaf Cake: Bake at 180 degrees celcius for 30-35 minutes
Serves 6×4 & 8×4 inches round cake.
Net Wt. 1kg
Made in USA.
Repacked for retail by: Caramel Swet Arts – Doha, Qatar
NOTE: Due to monitor and screen differences, actual colors may very slightly from what appears on the reference photo and actual product
