CHOCOLATE SPONGE

Group 1
Ingredient
KG
Eggs
0.200
Sugar
0.060
Total Weight: 0.260
Group 2
Ingredient
KG
Cocoa Powder
0.015
Water (boiling)
0.020
Total Weight: 0.035
Group 3
Ingredient
KG
BAKELS GLUTEN FREE HEALTH BAKING MIX
0.090
Gluten Free Baking Powder
0.005
Total Weight: 0.095
Group 4
Ingredient
KG
Butter (melted)
0.015
Total Weight: 0.015

Beat Group 1 until thick. Mix Group 2 and add to the above. Add Group 3 and blend in. Finally add Group 4 and blend in. Bake at 205¡C for approximately 10 minutes.

To avoid cross contamination ensure that the gluten free products are stored weighed up and mixed away from any Wheat or Rye products.

Category

Category

Cakes & Muffins, Gluten Free

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421-429 Church Street East Penrose 1061 Auckland