INGREDIENTS : WHEAT Flour (with added Calcium, Iron, Niacin, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed), Fat-reduced Cocoa Powder, Dried EGG, Raising Agents (E450, E500, E501), Skimmed MILK Powder, Dried Glucose Syrup, SOYA Flour, Emulsifiers (E470a, E471, E472b, E472e, E477, E482), MILK Proteins, Stabiliser (E466). PROCEDURE /
COOKING INSTRUCTIONS :
1. Place the weighed out Balsara’s Sponge Mix in a mixing bowl. Select the whisk mixing attachment.
2. Blend in the correct amount of cold water on SLOW speed for 1 minute. Scrape down. Mix for a further 4 minutes on MEDIUM speed. Use batter as required. Pour into a greased and lined 25cm x 35cm (10″ x 14″) baking tin. Evenly spread batter across the whole tray before baking to ensure to ensure an even level sponge. Bake in a preheated oven at 190°C/375°F/Gas Mark 5 for 25-35 minutes until risen, golden and firm to the touch. For fan assisted ovens, cook at 170°C/325°F/Gas Mark
3. AMOUNT OF WATER : 1kg needs approx. 500ml water, 500g needs approx. 250ml water, 250g needs approx. 125ml water, 200g needs approx.100ml , 2kg needs approx. 1L water
**Please do not add all the water at once. Add little by little and mix**
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