Bakels
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BUTTER SPONGE

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Cakes and Muffins - Sponge Cakes
Recipe No:  R302c
Group  Ingredient KG
1 Eggs 0.700    19.4%
Water 0.750    21%
OVALETT SPECIAL or WHIPPET PASTE 0.075    2.1%
FINO SPONGE MIX 2.000    55.4%
 
2 Butter (melted) 0.075    2.1%

  Total Weight 3.600
Method:  1. Place Group 1 in mixing bowl in above order.
2. Whisk on top speed for 5 minutes.
3. Add melted butter and fold in.
4. Oven temperature 190C.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  Yield: 19 round sponges 18cm (7 inch) round tin.