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SPONGE ROUNDS, SHEETS AND ROLLS

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Cakes and Muffins - Sponge Cakes
Recipe No:  R302a
Group  Ingredient KG
1 Eggs 0.700    20%
Water 0.750    21.2%
OVALETT SPECIAL or WHIPPET PASTE 0.075    2.1%
 
2 FINO SPONGE MIX 2.000    56.7%

  Total Weight 3.525
Method:  1. Place Group 1 in mixing bowl followed by Group 2.
2. Whisk on top speed for 5 minutes followed by 1 minute on slow speed.
3. Bake sponge rounds and sheets at 190C.
4. Bake sponge rolls 220C.
Notes:  If using egg pulp, use 750g and water 700g.
  Recipe percentages are on total batter / mix weight (100%)
Yield:  19 round sponge tins 18cm (7 inch) scaled at 185g, 1/5 standard baking tray sheets or 3.5 standard baking tray rolls.