Documents
Resources
Learning Center
Upload
Plans & pricing Sign in
Sign Out

SPONGE CAKE

VIEWS: 30 PAGES: 1

SPONGE CAKE

More Info
									                             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.

								
To top