sugar |
4000g |
eggs |
4000g |
SVELTO |
260g |
water |
600g |
ZUCCHERO INVERTITO |
200g |
VIGOR BAKING |
110g |
type 0 white flour |
2500g |
starch |
1600g |
SPONGE CAKE
Ingredients
sugar
4000g
eggs
4000g
260g
water
600g
200g
110g
type 0 white flour
2500g
starch
1600g
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at medium speed.
Final composition
Grease and flour the cake moulds. Once the mixture is well whipped, fill the cake moulds for 2/3 of their volume.
Bake at 190-200°C for 25-30 minutes.
