Chocolate Sponge Cake
06-131
Group 1
Ingredient
KG
%
PETTINA CHOCOLATE SPONGE MIX
0.250
100.00
Whole Eggs
0.188
75.00
Water
0.056
22.50
Butter (melted)
0.038
15.00
Total Weight: 0.531
How to do it:
1. Whisk Pettina Chocolate Sponge Mix Complete, eggs and water for 5 minutes on high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined pans.
4. Bake at 175°C for 45 minutes or until done.
5. Decorate as desired.
Yield: 1 sponge round 8” x 2” or 8 x 60g mamon cakes
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