Group 1
Ingredient
KG
%
Water
0.750
21.20
Eggs
0.700
20.00
OVALETT SPECIAL or WHIPPET PASTE
0.075
2.10
Total Weight: 1.525
Group 2
Ingredient
KG
%
FINO SPONGE MIX
2.000
56.70
Total Weight: 2.000
Place Group 1 in mixing bowl followed by Group 2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed. Bake sponge rounds and sheets at 190¡C. Bake sponge rolls 220¡C.
If using egg pulp use 750g and water 700g.
