Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.125
71.43
Cake Flour
0.050
28.57
Egg Yolk
0.250
142.86
Oil
0.050
28.57
Water
0.050
28.57
Total Weight: 0.525
Group 2
Ingredient
KG
Weight (%)
Egg white
0.250
142.86
Sugar
0.075
42.86
Cream of tartar
0.001
0.57
Total Weight: 0.326

Method

How to do it:

1. Combine all the ingredients in Group 1. Mix on low speed for 1 minute. Set aside.
2. In a separate mixing bowl, whip egg whites and cream of tartar on high speed for 30 seconds.
3. Gradually add sugar while mixing on high speed. Whip until medium peak.
4. Carefully fold the foam in Group 1 mixture.
5. Deposit 40g batter in greased mamon tins.
6. Bake at 180°C until done.

Yield

21 pieces x 40g batter

Ingredients

Group 1
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.125
71.43
Cake Flour
0.050
28.57
Egg Yolk
0.250
142.86
Oil
0.050
28.57
Water
0.050
28.57
Total Weight: 0.525
Group 2
Ingredient
KG
Weight (%)
Egg white
0.250
142.86
Sugar
0.075
42.86
Cream of tartar
0.001
0.57
Total Weight: 0.326

Method

How to do it:

1. Combine all the ingredients in Group 1. Mix on low speed for 1 minute. Set aside.
2. In a separate mixing bowl, whip egg whites and cream of tartar on high speed for 30 seconds.
3. Gradually add sugar while mixing on high speed. Whip until medium peak.
4. Carefully fold the foam in Group 1 mixture.
5. Deposit 40g batter in greased mamon tins.
6. Bake at 180°C until done.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake, Sponge