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SPONGE CAKE Make up Sponge Cake according to Recipe, Weight 250gm each into 3 X 9 inch round greased baking pan lined with greased proof paper. Bake at 210ْ C for approx. 12mins. When cool, spread a thin layer of Butter Cream or Non Dairy Cream to sandwich the 3 pieces of cakes and decorate as desired. SPONGE CAKE Ingredients Baker’s % Weight(gms) A. Pettina Sponge Cake Mix 100 1000 Egg 100 1000 Water 25 250 B. Melted Margarine-P 25 250 ------ Total Weight 2500 METHOD : 1) Whisk Group A on top speed for 8 mins . Turn on low speed for 1min 2) Fold in Group B on slow speed mix well.
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