Sponge Cake
Ingredients

Eggs | 90% | 900 g |
Water approx. | 10% | 100 g |
Working method | |
Mixing | Mix all ingredients in the pelvis machine for a approx. 8 minutes Beat it in the highest gear to a density of approx. 265 g/L |
Scale | Scale 400 grams of batter into a with release agent prepared baking tin (Ø 26 to 23 cm) for sponge cake |
Baking | Approx. 25-30 minutes at 180-190ºC |
Extra information | |
Remarks | For a better result process the ingredients at bakery temperature. |