SPONGE CAKE
High quality sponge cake from scratch
- 2400 g Flour
- 1800 g Sugar
- 3800 g Egg
- 800 g Water
- 300 g Mono-Gel
- 120 g Baking Powder
- 60 g Vanilla flavour
A very cost effective and high quality sponge cake recipe, ideal for large manufacturers and bakeries looking to streamline their sponge cake production for various use.
EGG-FREE CAKE
The following formulation can be used to prepare Egg-Free cake:
- 100 g Flour
- 25 g Oil
- 80 g Sugar
- 0.25 g Salt
- 0.1 g Pineapple Flavour
- 5 g Baking Powder
- 115 g Water
- 0.5 g HPMC or AR or XN
- 0.5 g Mono-Gel Emulsifier
Transfer to tray and bake for 60min in oven at 200C.
