Ingredients

Stage 1

0.400L 106026 Eggs

0.350L Water

Stage 2

1.000kg Super Swiss Sponge Mix

Method

1. Using a whisk place stage 1 ingredients into mixing bowl and blend together.
2. Add stage 2 and mix on 1st speed for 1 minute. Scrape down bowl.
3. Mix on 3rd speed for 6 – 8 minutes.
4. Mix on 2nd speed for 2 minutes.
5. Ideal batter temperature is 24 – 30ºC.
6. Deposit 1.000kg into lined baking tray and smooth to make sure even.
7. Bake at 210ºC for 7 – 9 minutes.