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SPONGE

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Cakes and Muffins - Sponge Cakes
Recipe No:  R300a
USING PETTINA SPONGE COMPLETE
Group  Ingredient KG
  Eggs 0.600    17.5%
  Water 0.450    23.5%
  PETTINA SPONGE MIX COMPLETE 1.500    59%
  Total Weight 2.550
Method:  1. Place all ingredients in mixing bowl in above 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 190°C for 18 minutes, sponge sheets at 190°C for 18 minutes and Sponge rolls at 218°C for 6-7 minutes.
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  14 sponge rounds scaled at 180g, one sponge sheet or 2.5 sponge roll sheets.