MIX CHOCOLATE SPONGE CAKE 1 KG AZUCREN

METHOD OF PREPARATION:

-Preheat the oven to 180ºC.

-Prepare all the ingredients at room temperature.

-Mix the product with the eggs and water in a bowl.

-Beat the dough at maximum speed for 7-8 minutes. Then beat 2-3 minutes at low speed.

-Pour the mixture into a greased baking tin (half or two-thirds full) and bake the cake in the oven.

-Do not open the oven until the baking is finished.

PRODUCTS TO BE USED FOR THE MIXTURE:

-Cake 20 cm diameter: 250 g mixture, 150 g egg (3 eggs approx. 55 ml of water. Baking time: 30-35 min.

-Cake 24 cm diameter: 400 g batter, 240 g egg (5 eggs approx. 90 ml of water. Baking time: 35-40 min.

-Cake 28 cm diameter: 500 g batter, 300 g egg (6 eggs approx. 110 ml of water. Baking time: 40-45 min.

Ships from and sold by Artynnova.
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MASTER BOX: 8 uds (full box)

INGREDIENTS: Sugar, wheat flour, wheat starch, skimmed cocoa powder (5%), emulsifier: E472b (palm, turnip seeds), E477 (palm), barley malt, glucose syrup (dry), raising agent: E500, E450, skimmed milk powder, burnt sugar, thickener: E415.

Allergens: see ingredients in bold. May contain traces of: egg, soy and lupins.