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CHOCOLATE SPONGE

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Cakes and Muffins - Chocolate Cakes
Recipe No:  R304a
USING PETTINA CHOCOLATE SUPREME
Group  Ingredient KG
  Eggs 0.600    23%
  Water 0.525    20%
  PETTINA CHOCOLATE SPONGE SUPREME 1.500    57%

  Total Weight 2.625
Method:  1. Place all ingredients in mixing bowl in recipe order.
2. Blend together on low speed.
3. Whisk on top speed for 10 minutes followed by 2 minutes on second speed.
4. Bake sponge rounds at 190C for 18 minutes.
5. Bake sponge muffins at 190C for 15 minutes.
6. Bake sponge sheets at 190C for 18 minutes.
7. Bake sponge rolls at 218C for 6-7 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  14 Sponge Rounds or 1 Sponge Sheet or 2 Sponge Roll Sheets.