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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 190°C.
4. Bake sponge rolls 220°C.

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.