Sfrulla

SPONGE CAKE (SFRULLA)

Basic level

WHIPPED DOUGH

SFRULLA

1000g

eggs

600g

water

200g

Procedure

Ingredients

1000g

eggs  - at room temperature

600g

water

200g

Preparation

Whip all the ingredients in a planetary mixer with the whisk attachment for 8-10 minutes.

Final composition

Grease and flour the baking trays, then cast the batter in. Bake at 180-200°C in a conventional oven.

Crafted using IRCA Group professional solutions