Continental Sponge (For Gateaux Type Sponges)
Continental Sponge (For Gateaux Type Sponges) — a Zeelandia recipe. Uses Zeelandia White Quicklift Cake Emulsifier 5 kg.
- mixing time (first speed)
- 1 min
- mixing time (top speed)
- 3-4 min
- mixing time (slow speed)
- 1 min
- baking temperature
- 180 °C
- baking time
- 20 +/- 2 min
Ingredients
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Cake flour | 1.000 | 100% |
| Caster sugar | 0.900 | 90% |
| Skimmed milk powder | 0.55 | 5.5% |
| Baking powder | 0.55 | 5.5% |
| Salt | 0.13 | 1.3% |
| Zeelandia White Quicklift Cake Emulsifier 5 kg | 0.80 | 8% |
| Egg | 0.800 | 80% |
| Water | 0.700 | 70% |
Method
Place all ingredients into a bowl and, using a whisk, blend on first speed for 1 minute.
Mix on top speed for 3 - 4 minutes and finally mix for 1 minute on slow speed.
Scale at 140 grms (5 ozs) for a 6" round sponge tin.
Bake at 180°C (355°F).
Bake time 20 minutes +/- 2 minutes.
Note: for an enriched sponge, fold in 75 grams melted butter/margarine.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.