Bakels
Baking ingredients since 1904

CHOCOLATE SPONGE

Recipes Home | Back
Display Recipe as PDF
Gluten Free - Cakes & Muffins
Recipe No:  R774e
Group  Ingredient KG
1 Eggs 0.175    46.7%
Sugar 0.060    16%
 
2 Cocoa Powder 0.015    4%
Water (boiling) 0.015    4%
 
3 NZB LOW GLUTEN BREAD MIX 0.090    24%
Gluten Free Baking Powder 0.005    1.3%
 
4 Butter (melted) 0.015    4%
  Total Weight 0.375
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%)
Yield:  One Sponge