Cake Gel By Raj Bakers Field For Food Industry

Following are the Main Characteristics of Cake Gel :-
Easy to prepare a excellent final product a good volume and softness a consistent structure a spongy stature a accepting the flavors, colors or cocoa powder.
Use Percentage: from 3% to 3.5% out of total weight of mix.
Main RecipeSponge Cake Components
Raj Cake Gel350 grams
Flour2500 grams
Crystal Sugar2300 grams
Baking powder70 grams
Eggs3500 grams
Water750 grams
Vanilla5 grams
FlavorAs desired
Method of preparation:
1- Mix all ingredients together whisking them by the electric beater for 2 minutes at the medium speed for 2 a 3 minutes at speed No. 3 (High).
2- Pour at half height of tray.
3- Bake at 180 degree centigrade
4- Time depends on volume of mould, and averages from 35 a 45 minutes.