Pillsbury Egg Based Red Velvet

Pillsbury™ Egg Based Red Velvet

Use this egg-based mix to bake moist, rich, and amazingly tasty red velvet cake. Perfect for any occa-sion.

Net Weight: Available in 5 kg pack
Green Circle with the text, VEG
Recipe contain egg
Egg Based Red Velvet

Features & Details

  • Checkmark Halal
  • Checkmark Egg Based
  • Checkmark Easy-to-use formula provides great versatility for unlimited menu offerings

Ingredients

Refined Wheat Flour (Maida), Sugar, Colour (Beet powder), Edible Vegetable oil (Palm), Baking Powder, Cheese powder, Iodized Salt, Cocoa powder (0.25%), Colour (INS129, INS124).

CONTAINS ADDED FLAVOUR (NATURE IDENTICAL AND ARTIFICIAL FLAVOURING SUBSTANCES (BUTTER)) AND PERMITTED NATURAL AND SYNTHETIC FOOD COLOURS.

Contains Wheat And Milk Ingredients.

Recipe Ingredients

Pillsbury™ Egg Based Red Velvet Cake Mix 1000 g
Eggs 350 g (7- 8 No)
Water 200 g
Cake Gel 10 g
Refined Oil 200 g

Nutrition Information

*Approximate Values Per 100 g*
Nutrtion Facts
Nutrient Name Product
Energy (kcal) 380
Total Fat 4.7 g
of which Saturated Fat 2.3 g
of which Trans Fat 0.0 g
Carbohydrates 81.3 g
of which sugars 45.7 g
Protein 5.5 g
Sodium 413 mg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutritional information is subject to change. See product label to verify ingredients and allergens.

Preparation

Baking Temperature: 170oC – 180oC

Baking Time: 30 – 35 minutes

    1. Add Egg, water, cake gel to a bowl and mix at Medium speed (Speed 2) in a mixer using Whisk attachment for 2 minutes

 

    1. Add Cake Mix and mix at slow speed (speed 1) for 1 minute.Scrape the sides to facilitate even mixing and mix at Medium speed (Speed 2) for 2 minutes.

 

    1. Add Oil and mix at slow speed (speed 1) for 1-2 minutes

 

  1. Pour the batter in a greased lined tray and bake as specified.