BUTTER SPONGE

Recipe No: R302c

Group	Ingredient	KG
1	Eggs	0.700	19.4%
	Water	0.750	21%
	OVALETT SPECIAL or WHIPPET PASTE	0.075	2.1%
	FINO SPONGE MIX	2.000	55.4%

2	Butter (melted)	0.075	2.1%

	Total Weight	3.600

Method:

1. Place Group 1 in mixing bowl in above order.
2. Whisk on top speed for 5 minutes.
3. Add melted butter and fold in.
4. Oven temperature 190°C.

Notes:

Recipe percentages are on total batter / mix weight (100%)

Yield:

Yield: 19 round sponges 18cm (7 inch) round tin.