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CHOCOLATE SPONGE

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Gluten Free - Cakes & Muffins
Recipe No:  R778e
USING BAKELS GLUTEN FREE BAKING MIX
Group  Ingredient KG
1 Eggs 0.200
Sugar 0.060
 
2 Cocoa Powder 0.015
Water (boiling) 0.020
 
3 BAKELS GLUTEN FREE HEALTH BAKING MIX 0.090
Gluten Free Baking Powder 0.005
 
4 Butter (melted) 0.015
  Total Weight 0.405
Method:  1. Beat Group 1 until thick.
2. Mix Group 2 and add to the above.
3. Add Group 3 and blend in.
4. Finally add Group 4 and blend in.
5. Bake at 205°C for approximately 10 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)
  To avoid cross contamination, ensure that the gluten free products are stored, weighed up and mixed away from any Wheat or Rye products.