Ingredients

Group 1
Ingredient
KG
Water
0.525
Eggs 6
0.600
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.625
Group 2
Ingredient
KG
COLSET
0.075
Total Weight: 0.075

Method

Place Group 1 ingredients in mixing bowl in above order and blend together on low speed. Whisk on top speed for 10 minutes followed by 2 minutes on second speed. Add Group 2 and mix through on low speed. Deposit or pipe onto a paper lined tray. Bake at 218¡C (425¡F) for 6-7 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
Water
0.525
Eggs 6
0.600
PETTINA SPONGE SUPREME
1.500
Total Weight: 2.625
Group 2
Ingredient
KG
COLSET
0.075
Total Weight: 0.075

Method

Place Group 1 ingredients in mixing bowl in above order and blend together on low speed. Whisk on top speed for 10 minutes followed by 2 minutes on second speed. Add Group 2 and mix through on low speed. Deposit or pipe onto a paper lined tray. Bake at 218¡C (425¡F) for 6-7 minutes.

Additional Information

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