Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.750
22
Water
0.600
17
BAKELS HONEY SPONGE MIX
1.700
49
Total Weight: 3.050
Group 2
Ingredient
KG
Weight (%)
Bakers Flour
0.425
12
Total Weight: 0.425

Method

Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX. Whisk on low speed for 1 minute. Scrape down. Whisk on top speed for 5 minutes followed by 1 minute on second speed. Gently fold in the bakers flour. Deposit batter into greased tins. Bake at 190¡ C for approximately 25 minutes. For filled HONEY SPONGE ROUNDS when cool cut cake 2 times creating 3 layers. Pipe a layer of BAKELS INSTANT CONTINENTAL FILLING on the bottom first layer. Place the second layer on top of the custard then pipe a layer of WHIP 'n' ICE (whipped). Place the third layer on top and decorate to suit.

Additional Information

Recipe percentages are on total batter/mix weight (100%).

Ingredients

Group 1
Ingredient
KG
Weight (%)
Eggs
0.750
22
Water
0.600
17
BAKELS HONEY SPONGE MIX
1.700
49
Total Weight: 3.050
Group 2
Ingredient
KG
Weight (%)
Bakers Flour
0.425
12
Total Weight: 0.425

Method

Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX. Whisk on low speed for 1 minute. Scrape down. Whisk on top speed for 5 minutes followed by 1 minute on second speed. Gently fold in the bakers flour. Deposit batter into greased tins. Bake at 190¡ C for approximately 25 minutes. For filled HONEY SPONGE ROUNDS when cool cut cake 2 times creating 3 layers. Pipe a layer of BAKELS INSTANT CONTINENTAL FILLING on the bottom first layer. Place the second layer on top of the custard then pipe a layer of WHIP 'n' ICE (whipped). Place the third layer on top and decorate to suit.

Additional Information

Recipe percentages are on total batter/mix weight (100%).