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Sponge Cake

Ingredients

Flour (specially for sponge cake) 41% 1000 g
Sugar (fine) 44% 1100 g
Sonnique Sponge Cake Concentrate Luna » 15% 375 g
Total of dry components 100% 2475 g
Eggs approx. 65% 1600 g
Water approx. 15% 375 g
Working method
Mixing First mix the dry components together at low speed, next add the water and eggs and mix for 1 minute at low speed and 8 minutes at high speed. Specific gravity: 350-380 g/l
Scale Scale 400 grams of batter into baking tins approx. Ø 28 cm
Baking Approx. 30 minutes at 180ºC (depending on the size of the baking tin)
BRC Halal Kosher RSPO Skal

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