Bakels
Baking ingredients since 1904

HONEY SPONGE ROUNDS & SHEETS

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Cakes and Muffins - Sponge Cakes
Recipe No:  R313e
USING BAKELS HONEY SPONGE MIX
Group  Ingredient KG
1 Eggs 0.750    22%
Water 0.600    17%
BAKELS HONEY SPONGE MIX 1.700    49%
 
2 Bakers Flour 0.425    12%

  Total Weight 3.475
Method:  1. Place eggs and water in mixing bowl followed by BAKELS HONEY SPONGE MIX.
2. Whisk on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5 minutes followed by 1 minute on second speed.
5. Gently fold in the bakers flour.
6. Deposit batter into greased tins.
7. Bake at 190 C for approximately 25 minutes.

8. For filled HONEY SPONGE ROUNDS, when cool, cut cake 2 times creating 3 layers.
9. Pipe a layer of BAKELS INSTANT CONTINENTAL FILLING on the bottom first layer.
10. Place the second layer on top of the custard then pipe a layer of WHIP 'n' ICE (whipped).
11. Place the third layer on top and decorate to suit.
Notes:  Recipe percentages are on total batter/mix weight (100%).
Yield:  19 rounds sponges in 18 cm tins scaled at 195 grams. 1.5 standard baking tray sheets scaled at 2350 grams.