Ingredients

Group 1
Ingredient
KG
PETTINA SPONGE SUPREME
1.500
Eggs 6
0.600
Water
0.525
Total Weight: 2.625

Method

Place all ingredients in mixing bowl in above order. Blend together on low speed. Whisk on top speed for 10 minutes followed by 2 minutes on second speed. Bake sponge rounds at 190¡C (375¡F) for 18 minutes.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
PETTINA SPONGE SUPREME
1.500
Eggs 6
0.600
Water
0.525
Total Weight: 2.625

Method

Place all ingredients in mixing bowl in above order. Blend together on low speed. Whisk on top speed for 10 minutes followed by 2 minutes on second speed. Bake sponge rounds at 190¡C (375¡F) for 18 minutes.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.