Recipe

Sally's Cherry Cake

Image

Recipe calculator Download recipe as PDF Download recipe with base recipe(s) as PDF


Ingredients

SALLY'S CAKE
1.000 g
Vegetable oil
250 g
Eggs
500 g
Water
180 g

Fruit topping

Cherries, tinned
500 g

-- Decoration(suggestion):

Crumble with Sally's Cake
250 g

Information

Total weight
2.680 g
Yield
1 Pieces

Production/Processing

Method:

Mix all ingredients with wide-wired whisk or flat beater on fast speed for approx. 3 minutes. Fill batter into baking tray (60x20cm). Top with 500g tinned fruits, e.g. cherries and decorate with crumbles.

Scaling weight: 1900 g / tray
Baking temperature: 180°C
Baking time: ±55 minutes

For Lotus Vario moulds, scale 385g batter, 120g fruits and 80g crumbles before baking for 45-50minutes.

The pastries benefits at a glance

  • soft crumb
  • long shelf life
Sales description:
Cake
Weight per piece:
2.466g
Storage:
cool and dry
Shelf life:
3-4 days