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Chef's Larder Sponge Mix 3.5kg Just add water. Made with free range eggs. HVO free. No artificial colours. Suitable for vegetarians.
Hints & Tips Plain baked sponge is suitable for freezing. Make a classic Victoria Sponge by layering together sponge cake discs with seedless raspberry jam and lightly whipped cream and topping with a sprinkling of icing sugar. Ideal to make cupcakes, simply bake in deep cupcake cases, pipe a buttercream swirl and top with decorations of your choice. Cooking Instructions 1kg Sponge Mix, 500ml cold water 3.5kg Sponge Mix, 1750ml cold water 500g of dry mix is sufficient for 2 x 20cm (8inch) sandwich tins. Step 1 Preheat the oven 190°C/Fan Oven 170°C/Gas Mark 5. Weigh out the required quantity of mix into a mixing bowl. Step 2 Blend in the correct amount of water using an electric whisk/mixer on a slow speed until fully mixed. Scrape down and whisk for 1 further minute on a high speed. Step 3 Divide the mixture between greased and lined tins. Step 4 Bake in the centre of the oven for approx. 20-30 minutes or until well risen and springs back to the touch. Allow to cool slightly in the tin before transferring to a wire rack. All appliances may vary, these are guidelines only. For fan assisted oven cooking time may need to be reduced.
Chef's Larder, NN8 1LT, UK.