Sponge Cake Mix 400 g

Description

• For quick and easy preparation of sponge cake layers
• For quick and easy preparation of sponge cake layers
• For quick and easy preparation of sponge cake layers

Sponge cake mix for the quick and reliable preparation of sponge cake layers and sponge cake roulades. Ingredients and quantities: - Sponge cake layer, 2628 cm: 400 g sponge cake mix, 280 g eggs, 40 g water - Viennese sponge cake layer, 2628 cm: 400 g sponge cake mix, 280 g eggs, 40 g water, 60 g butter - Roulade, 4 pieces, 30 40 cm: 400 g sponge cake mix, 400 g eggs, 40 g water, 60 g sugar Beat all ingredients together with a fine whisk for 10 minutes. For the Viennese mixture, fold in the melted fat at the end. Baking: sponge cake and Viennese sponge cake layers at 200C for approximately 30 minutes; roulades at 240C for approximately 7 minutes. Ingredients: Sugar, WHEAT FLOUR, WHEAT STARCH, emulsifiers: E 471, E 472a, E 472b, E 475 (CONTAINS MILK and SOY); starch, acidity regulator: diphosphates; raising agent: sodium carbonates; glucose syrup, SKIMMED MILK POWDER, table salt. Manufacturer/importer: PATI-VERSAND, Siemensstrae 24, 49770 Herzlake, Germany.

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