Walnut Sponge Cake
06-115
Group 1
Ingredient
KG
%
PETTINA SPONGE MIX COMPLETE
0.500
100.00
Whole Eggs
0.500
100.00
Water
0.125
25.00
Butter (melted)
0.125
25.00
Total Weight: 1.250
Group 2
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.130
-
Fresh Milk
0.050
-
Brown Sugar
0.050
-
Total Weight: 0.230
Group 3
Ingredient
KG
%
Walnuts (minced)
0.050
-
Total Weight: 0.050
How to do it:
Cake:
1. Whisk Pettina 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 180°C.
Frosting:
1. Combine brown sugar and milk in a saucepan and heat until sugar is dissolved.
2. Remove pan from heat. Let cool until lukewarm then stir until smooth & creamy.
3. Whisk Bakels Whipping Cream for 1 minute.
4. Gradually add milk mixture and continue mixing on high speed until desired volume is achieved.
Assembly:
1. Cover cake with frosting.
2. Cover sides of cake with minced walnuts, pressing it gently.
Yield: 1 x 9-inch round cake
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