Whisked red velvet sponge for roulades and layered entremets.
Recipe ingredients and methods are available in both English and Thai.
| 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 |
Step 1: Whisk egg, mix, custard powder and water on medium.
Step 2: Add Ovalett and whisk 3 minutes on high.
Step 3: Fold in oil on slow for 1 minute.
Step 4: Bake at 190 °C.
Temperature: 190 °C
Products
Serving suggestionBakels
Deep red, cocoa-kissed velvet cake mix for layer cakes, cupcakes and sponges.
Serving suggestionBakels
Cold-process instant custard powder. Whisk with water or milk for a smooth, bake-stable crème pâtissière.
Serving suggestionBakels
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.
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All products used in this recipe are available from our Phuket warehouse.
