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Traditional base for rolls, cakes and tarts.
Sponge cake is valued as an airy and spongy base for a variety of pastry specialties – in France, for example, it is used for classic biscuit rolls, the traditional Bûche de Noël or cakes, which turn out even more tempting with this baking mix.
Sponge cake is valued as an airy and spongy base for a variety of pastry specialties – in France, for example, it is used for classic biscuit rolls, the traditional Bûche de Noël or cakes, which turn out even more tempting with this baking mix.
Bergina Sponge cake
Baking mix for making a classic biscuit dough
Commercial description:
Baking mixture for sponge cake
Application:
Ready-to-use flour for producing all types of sponge cakes (roulades, fruit and cake bases, etc.)
Basic recipe:
Three 26 cm cake bases – 1000 g Bergina Sponge
⋅ 700 g eggs
⋅ 100 g water
Two 60 x 80 cm roulades – 1000 g Bergina Sponge
⋅ 1000 g eggs
⋅ 100 g water
Whisk all ingredients at full speed for 7-9 minutes. Bake the cake bases at 200 °C for around 25 minutes. Bake the roulades at approx. 230 °C with the vent closed until they turn golden brown. Take them off the tray immediately after baking.
Ingredients:
Sugar, wheat flour, wheat starch, emulsifiers (lactic acid esters of mono- and diglycerides of fatty acids, propylene glycol esters of fatty acids), (contains milk), raising agents (disodium diphosphate, sodium hydrogen carbonate), flavouring, salt
This baking mix is also available for chocolate sponge cake. See product sheet for chocolate sponge!
Storage: in a cool, dark and dry place
Shelf life: 9 months from date of
Manufacture packaging: 25 kg paper sack
Pallet packaging: 750 kg
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