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SPONGE

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Cakes and Muffins - Sponge Premixes
Recipe No:  R350a
Group  Ingredient KG
  Eggs 0.700
  Water 0.750
  WISPALETT 0.075
  FINO SPONGE MIX F 2.000
  Total Weight 3.525
Method:  1. Place eggs, water and emulsifier in mixing bowl followed by FINO SPONGE MIX F.
2. Whisk on top speed for 4-5 minutes.
3. Oven temperature 190°C (375°F).