Recipes
Choco Sponge cake 

Recipe

Group Unit
Biscamix Choco 1.000 grams
Egg 0.600 grams
Water 0.200 grams

Preparation

    Mix water, eggs and Biscamix Choco in a Hobart type mixer 6 to 8 minutes with the whisk at high speed.
    Specific weight of the batter 400 to 450 gram/liter.
    Scaling weight for a tin with diameter of 24 cm is
    ±525 gram.
    Baking temperature 170-200°C.
    Baking time ± 25 minutes.

More information

Mix for the preparation of chocolate sponge cake and chocolate swiss rolls

Choco Sponge cake