Sponge Cake
500gms. Sponge Cake Mix 3 eggs 175mls water *
*Do not use cold water
Method: Preheat oven to 180C (350F). 160 for a fan forced oven. Place water, egg and Sponge Cake Mix into bowl (in that order). Blend on low speed using wire whisk. Whip at top speed for 6-10 min**. A mixing time of 10 min. results in a lighter more open texture. For Swiss Rolls a mixing time of 6 minutes is recommended to avoid the sponge cracking when rolled. To make a chocolate sponge, add a 20g tub of chocolate paste (available from WnP) to the water, or try one Tblsp. of Dutch cocoa.
Bake in 2 (20x7) cm. round pans for 15-20 min. or until it springs back when lightly touched in the centre.
** If desired 1 Tablespoon of melted butter may be blended into the batter after whipping it. Ideas for fillings include instant custard, fruit mince, passion fruit curd (all available at WnP), or whipped cream.
Ingredients: Flour, sugar, emulsifier (471), baking powder, non-fat milk powder, baking powder,salt, vegetable gum (415), colours (102, 122, 133, 155).
*Do not use cold water
Method: Preheat oven to 180C (350F). 160 for a fan forced oven. Place water, egg and Sponge Cake Mix into bowl (in that order). Blend on low speed using wire whisk. Whip at top speed for 6-10 min**. A mixing time of 10 min. results in a lighter more open texture. For Swiss Rolls a mixing time of 6 minutes is recommended to avoid the sponge cracking when rolled. To make a chocolate sponge, add a 20g tub of chocolate paste (available from WnP) to the water, or try one Tblsp. of Dutch cocoa.
Bake in 2 (20x7) cm. round pans for 15-20 min. or until it springs back when lightly touched in the centre.
** If desired 1 Tablespoon of melted butter may be blended into the batter after whipping it. Ideas for fillings include instant custard, fruit mince, passion fruit curd (all available at WnP), or whipped cream.
Ingredients: Flour, sugar, emulsifier (471), baking powder, non-fat milk powder, baking powder,salt, vegetable gum (415), colours (102, 122, 133, 155).
