Mantecada Polenta Cake



  • Mix Satin Crème Cake Plain Mix with polenta, Classic Passionfruit, egg, oil & water for 2 mins slow, scrape down, mix 3 mins medium.
  • Deposit into a greased Bundt tin at 650g, bake for 40-45 mins at 160°C.
  • Once cooled turn out onto a wire rack.
  • Enrobe the cakes with Carat Cover Dark U2 at 40°C and spin straight away with Carat Cover White coloured green & yellow.