Ingredients

Group 1
Ingredient
KG
FINO SPONGE MIX
3.000
Butter or MORAH CAKE
0.650
P3
0.090
Total Weight: 3.740
Group 2
Ingredient
KG
Eggs
0.850
Water
1.000
Total Weight: 1.850

Method

Soften the Butter or MORAH CAKE but do not melt. Add the FINO SPONGE MIX and P3. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes followed by 4 minutes on second speed. Oven temperature 175¡C.

Additional Information

The addition of 300g (12oz) COLSET to the above recipe will stabilise the batter to hold fruit or baked-on toppings.

Ingredients

Group 1
Ingredient
KG
FINO SPONGE MIX
3.000
Butter or MORAH CAKE
0.650
P3
0.090
Total Weight: 3.740
Group 2
Ingredient
KG
Eggs
0.850
Water
1.000
Total Weight: 1.850

Method

Soften the Butter or MORAH CAKE but do not melt. Add the FINO SPONGE MIX and P3. Blend on second speed until a fine crumbly mixture forms. Add one third of Group 2 and mix on second speed for 1 minute. Scrape down and add the remaining two thirds of Group 2 over a period of 3 minutes followed by 4 minutes on second speed. Oven temperature 175¡C.

Additional Information

The addition of 300g (12oz) COLSET to the above recipe will stabilise the batter to hold fruit or baked-on toppings.