CREDIN SPONGE CAKE "Margaride type"
Original name: Credin Pão de Ló
Complete powder product for the production of a Portuguese Traditional Sponge Cake so-called "Margaride".
RECIPE
CREDIN SPONGE CAKE |
1 kg |
| Eggs | (± 11) 550 g |
| Water | ± 120 g |
PROCEDURE
Whip all the ingredients for about 7 minutes on fast speed and ± 3 minutes on slow speed.
Fill the proper clay cake molds (previously lined with craft paper) or aluminium cake pans, also lined with craft paper.
Cover the cake clay molds with its cover and bake.
Baking temperature: ± 220 ºC.
Baking time: ± 45 minutes.
After taking the clay molds out from the oven, remove immediately and carefully the respective covers, being aware of the steam exhausted.
SALES UNIT
Bags of 15 kg.
