Overview
Dry premix for the production of sponge cake.
Clean and cool conditions 18 ± 2°C
15 months days
Bag
Wheat
1. Whisk all ingredients (A) on high speed for 5mins.
2. Add ingredient (B) and continue to mix on low speed for 2mins.
3. Prepare a 14"x14" baking tray and pour the cake batter (about 750g).
into it.
4. Bake at 210°C for 12 - 15mins and allow to cool and it is ready to be served.
Wheat Flour, -, Permitted Emulsifier (Starch, INS475, INS471), Taro Powder, Leavening Agent (INS450i, INS500ii, INS575), Permitted Flavouring, Modified Starch (INS 1422), Salt, Permitted Colouring (INS129, INS122, INS120, INS133)
1. Whisk all ingredients (A) on high speed for 5mins.
2. Add ingredient (B) and continue to mix on low speed for 2mins.
3. Prepare a 14"x14" baking tray and pour the cake batter (about 750g).
into it.
4. Bake at 210°C for 12 - 15mins and allow to cool and it is ready to be served.
Wheat Flour, -, Permitted Emulsifier (Starch, INS475, INS471), Taro Powder, Leavening Agent (INS450i, INS500ii, INS575), Permitted Flavouring, Modified Starch (INS 1422), Salt, Permitted Colouring (INS129, INS122, INS120, INS133)