Chocolate Sponge Mix 3.5kg

Description

Just add water. HVO free. No artificial colours. Suitable for Vegetarians.

Allergy Advice

• Contains Eggs

• Contains Milk

• Contains Soya

• Contains Wheat

Dietary Information

• Free From Artificial Colours

Ingredients

• Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin),

• Sugar,

• Palm Oil,

• Rapeseed Oil,

• Fat Reduced Cocoa Powder (5%),

• Raising Agents (Sodium Bicarbonate, Diphosphates, Disodium Phosphate, Monocalcium Phosphate),

• Dried Egg,

• Dextrose,

• Whey Powder (Milk),

• Milk Proteins,

• Dried Egg White,

• Maltodextrin,

• Thickener (Xanthan Gum),

• Colour (Caramel Powder),

• Emulsifiers (Glucose Syrup, Lactic Acids Esters of Mono- and Di-Glycerides of Fatty Acids, Propan-1,2-diol Esters of Fatty Acids, Soya Flour),

• Flavourings

Nutrition

per 100g
Energy
1726kJ/409kcal
Fat
9.5g of which Saturates 4.0g
Carbohydrate
73g of which Sugars 40g
Fibre
2.9g
Protein
6.6g
Salt2.0g

Prepare and Use

Cooking Instructions 1kg chocolate sponge mix 3.5kg chocolate sponge mix 1.1kg of made up batter is sufficient for 2 x 22cm sandwich tins. 1.5kg of made up batter is sufficient for one traybake with a tin size of 40cm x 26cm x 5cm. 500ml cold water 1750ml cold water For a lighter, moist sponge replace 100ml water with vegetable oil per 1kg mix used. Step 1 Preheat oven to 190°C/Fan Oven 170°C/Gas Mark 5. Weigh out the required amount of mix into the mixing bowl. Step 2 Blend in the correct amount of water and vegetable oil (optional) using an electric whisk/mixer on a slow speed until fully mixed. Scrape down and whisk for 1 further minute on a high speed. Step 3 Divide the mixture between greased lined tins. Step 4 Bake in the centre of the oven for approx. 30-40 minutes or until well risen and springs back to the touch. Allow to cool slightly in the tin before transferring to a wire rack. All appliances vary, these are guidelines only. Hints & Tips Plain baked sponge is suitable for freezing. Try using as a base for Black Forest Gateau: layer with cherry pie filling and whipped cream then decorate with black cherries and chocolate shavings. Ideal to make cupcakes, simply bake in deep cupcake cases, pipe a buttercream swirl and top with decorations of your choice.