Group Espresso Chiffon Batter
Ingredient
KG
1.000
Eggs
1.400
Water
0.250
Ovalett Special
0.060
Oil
0.250
0.060
Total Weight: 3.020
  1. Whisk ingredients (Petina Sponge Mix Complete, eggs, water and Ovalett Special) on high speed for 2 mins.
  2. Add in oil and Apito Expresso Paste then turn to low speed and whisk for 1 min.
  3. Deposit batter into a 9" chiffon mold (450g).
  4. Bake at 210°C for 25mins.
Display Conditions

Display Conditions

Ambient

Occasion

Occasion

Afternoon Tea, Summer

Finished Product

Finished Product

Dessert, Sponge