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SPONGE

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Cakes, Muffins and Cookies - Sponge Premixes
Recipe No:  R300a
USING PETTINA SPONGE MIX COMPLETE
Group  Ingredient KG
  Eggs 6 0.600
  PETTINA SPONGE MIX COMPLETE 1.500
  Water 0.450

  Total Weight 2.550
Method:  1. Place all ingredients in mixing bowl in above order.
2. Blend together on low speed.
3. Whisk on top speed for 10 minutes followed by 2 minutes on second speed.
4. Bake sponge rounds at 190°C (375°F) for 18 minutes.
Notes:  Bake sponge sheets at 190°C (375°F) for 18 minutes. Bake sponge rolls at 218°C (425°F) for 6-7 minutes.
  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  Yield: 14 sponge rounds scaled at 182g, one sponge sheet or 2.5 sponge roll sheets.