|per 100 g||Total Recipe|
|Gross weight||100 g||1637 g|
|Energy||1710 kJ / 409 kcal||27986 kJ / 6689 kcal|
|Sat. fat||3 g||45 g|
|Unsat. fat||11 g||172 g|
|Fibre||1 g||10 g|
|Salt||251 mg||4107 mg|
375 gWhite Flour
391 mlSunflower oil
232 mlButter milk
6 mlVanilla extract
5 gBaking powder
5 gBaking Soda
1.6 kgTotal recipe weight
Heat the oven to 180 °C / 356 °F; prepare the cake tins by lining them with baking paper or simply butter them and dust them with floor.
Beat the eggs with the oil, butter milk, vanille extract and the red dye until you achieve a well mixed and smooth batter.
Add all the dry ingredients to a mixing bowl and mix through.
Turn the mixer on medium speed and pour the wet ingredients into the mixing bowl. Beat the batter until completely mixed. (You may need to spoon through some of the dry ingredients from the bottom of the mixing bowl); don`t mix too long it should take approximately 2 - 3 minutes
Pour the batter into the cake tin and bake in the oven for 25 30 minutes.
Test if the cake is ready by carefully poking the centre of the cake with a skewer, the cake is cooked when no batter sticks to the skewer.
Remove from trhe oven and allow to cool down.