Bake a tall, airy cake base with Bake Delicious Biscuit Mix
With the Bake Delicious Biscuit Mix, you can effortlessly create a beautiful, tall, and airy sponge cake base. This mix is ideal for anyone who loves baking cakes and needs a reliable base that rises well, is sturdy enough for filling, and remains deliciously soft. Whether you're making a simple birthday cake or a multi-layered stacked cake, this biscuit mix ensures a neat and even result every time.
Easy to use and perfect for slicing
The batter becomes light and stable, causing the cake to rise beautifully without collapsing. Additionally, its structure makes it excellent for slicing into multiple layers. You can fill the biscuit with buttercream, jam, bavarois, or chocolate ganache. Since the biscuit itself is not too heavy or too sweet, it pairs well with all sorts of fillings.
Ingredients and allergens
Ingredients: Sugar, WHEAT flour, Emulsifier: E475, E433, WHEAT starch, Raising agent: E450i, Raising agent: E500, Stabiliser: E466, Baker's salt, Thickener: E415.
Allergens: Contains wheat. Product is manufactured in an environment where other allergens may be present.
How to bake the perfect biscuit
(For approx. 20 cm round baking tin)
- 250 grams Bake Delicious biscuit mix
- 200 grams egg (approx. 4 eggs)
- 25 grams water
- Optional: 16 grams lemon zest for extra freshness
Ensure all ingredients are at room temperature and preheat the oven to 175 degrees Celsius. Place the biscuit mix, eggs, and water in a bowl and mix gently for 1 minute. Then, set the mixer with the whisk attachment to the highest speed and beat the batter for 7 to 10 minutes until light and smooth. Fill the greased baking tin 1/2 to 2/3 full with batter.
Bake the biscuit for 30 to 40 minutes at 175 degrees Celsius (160 degrees in a convection oven). Note: Do not open the oven during baking. After 3/4 of the baking time, you may open it if necessary. The cake is done when it feels springy to the touch.
Other quantities and baking times
This mix is suitable for various baking tins. As a guideline:
- 20 cm round: 250 g mix – 200 g egg – 25 g water – 30-35 min.
- 25 cm round: 460 g mix – 350 g egg – 46 g water – 35-40 min.
- 30 cm round: 660 g mix – 500 g egg – 66 g water – 40-45 min.
- 20 cm square: 400 g mix – 300 g egg – 40 g water – 30-35 min.
- 25 cm square: 595 g mix – 450 g egg – 60 g water – 35-40 min.
- 30 cm square: 850 g mix – 650 g egg – 85 g water – 40-50 min.