Ingredients

1.000kg Complete sponge Mix

0.600L Water

Method

1. Using a whisk place water then cake mix into mixing bowl.
2. Mix on 1st speed for 1 minute. Scrape down bowl.
3. Mix on 3rd speed for 10 minutes. Then mix on 2nd speed for 3 minutes.
4. Ideal batter temperature is between 24 -30ºC.
5. Deposit batter into lined tins. Refer to scale weights and cooking guide below.

Suggested weights and Cooking Guide
7 inch round 0.220kg 190ºC 10 – 12 minutes
Swiss Roll 1.000kg 220ºC 15 – 18 minutes
Sheets 2.000kg 200ºC 18 – 20 minutes