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LEAMINGTON SPONGE

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Cakes and Muffins - Sponge Cakes
Recipe No:  R302b
Group  Ingredient KG
  Eggs 0.800    19.8%
  Water 0.850    21%
  OVALETT SPECIAL or WHIPPET PASTE 0.095    2.3%
  FINO SPONGE MIX 2.000    49.4%
  Flour 0.300    7.5%
  Total Weight 4.045
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 sheets at 190°C
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  1 3/4 standard baking tray sheets. 125 Leamingtons 6.3cm square.