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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.
BRC Halal Kosher RSPO Skal

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