Sponge cake Double Choco

Sponge cake with rich chocolate flavor. Fluffy yet elastic with high moisture content, ideal for any application as a dessert base.

Dosage:

Sponge cake

• Mixture: 1000 gr
• Water: 200 gr
• Eggs: 600 gr

Domain

• Mixture: 1000 gr
• Eggs: 1200 gr
• Instructions for use:

For Pandespani:

• Add the ingredients to the mixer.
• Mix at slow speed with the whisk for 1 minute.
• Then mix on high speed for 6 minutes.
• Bake at 180-200°C for a time depending on the weight of the product and the type of oven.

For Tombo:

• Add the ingredients to the mixer.
• Mix at slow speed with the whisk for 1 minute.
• Then mix on high speed for 6 minutes.
• Bake at 190-200°C for 5-7 minutes.