SPONGE CAKE (IRCA GENOISE)
WHIPPED DOUGH
Difficulty level
![](/IRCA/Recipes/image/2222/image-thumb__2222___auto_b492ef3e91c9043ccd499cc4b73eae8d/irca-genoise---pan-di-spagna.jpg)
WHIPPED DOUGH
Ingredients
IRCA GENOISE | g 1000 |
eggs - at room temperature | g 700 |
water | g 100 |
Preparation
Whip all the ingredients in a planetary mixer with the whisk attachment for 10-12 minutes at medium-high speed.
Grease and flour the baking trays, then cast the batter in.
Bake at 170-190°C for 25-30 minutes in a deck oven.