SPONGE ROUNDS SHEETS AND ROLLS

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.

Category

Category

Cakes and Muffins, Sponge Cakes

Finished Product

Finished Product

19 round sponge tins 18cm (7 inch) scaled at 185g 1/5 standard baking tray sheets or 3.5 standard baking tray rolls.

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Head Office

421-429 Church Street East Penrose 1061 Auckland