Recipe library Dawn Foods recipe Cakes & spongesMakes 1 tray 60 × 20 cm of Cake Bars, cut into 3.5 cm wide strips · 3 components

Cake2Share Orange

Name: Cake2Share Orange
Yield: 1 tray 60 × 20 cm of Cake Bars, cut into 3.5 cm wide strips
Ingredients: 1300 g Dawn Creme Cake Mix Plain; 460 g Whole eggs; 400 g Vegetable oil; 340 g Water; 60 g Dawn Foods Flavouring Compounds, Orange – 1 kg; 100 g Royal Steensma Orangeade 4x4; 100 g Dawn Crème au Beurre powder; 100 g Caster sugar (basterdsuiker); 230 g Water; 230 g Butter; 40 g Dawn Foods Flavouring Compounds, Orange – 1 kg; 1020 g Royal Steensma Souplesse Orange; Royal Steensma Souplesse Dark

Cake2Share Orange — a Dawn Foods recipe in 3 components, makes 1 tray 60 × 20 cm of Cake Bars, cut into 3.5 cm wide strips. Uses Dawn Foods Flavouring Compounds, Orange – 1 kg.

Cake2Share Orange — Dawn Foods recipe photo

mixing time (base): 3 min
baking temperature (deck oven): 180 °C
baking temperature (rotary oven): 160 °C
baking time (base): 35 min
strip width (cutting): 3.5 cm
swelling time (finish): 10 min
specific gravity (finish cream): 800 g/l
melting temperature (coating): 40 °C

Ingredients

Base

Ingredient	Quantity
Dawn Creme Cake Mix Plain	1300 g
Whole eggs	460 g
Vegetable oil	400 g
Water	340 g
Dawn Foods Flavouring Compounds, Orange – 1 kgDawn Orange Compound	60 g
Royal Steensma Orangeade 4x4	100 g

Finish

Ingredient	Quantity
Dawn Crème au Beurre powder	100 g
Caster sugar (basterdsuiker)	100 g
Water	230 g
Butter	230 g
Dawn Foods Flavouring Compounds, Orange – 1 kgDawn Orange Compound	40 g

Coating

Ingredient	Quantity
Royal Steensma Souplesse Orange	1020 g
Royal Steensma Souplesse Dark

Method

Base
Mix all raw materials (except the Orangeade 4x4) at medium speed for 3 minutes with a flat beater.
Base
Add the Orangeade 4x4 last and mix briefly through.
Base
Deposit the batter onto paper in a 60 x 20 cm baking tray and smooth it level. Bake in a deck oven at 180°C (rotary/convection 160°C) for 35 minutes.
Base
After cooling, cut into strips 3.5 cm wide.
Finish
Mix the Dawn Crème au Beurre powder with the caster sugar and water into a homogeneous mass. Leave the mixture to swell for 10 minutes. Beat the butter loose with the flat beater, add the mixture and keep whipping to a specific gravity of 800 g/litre. Flavour with Compound Orange.
Finish
Pipe the orange cream in a zigzag on the Cake Bars (40 g each) and place in the refrigerator.
Coating
Coat the Cake Bars with melted Souplesse Orange (approx. 40°C, 60 grams each). Finish with stripes of Souplesse Dark and Orangeade pieces to taste.

Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.