Chocolate Royale Sponge

SWISS ROLL
Ingredients
420mls Water
400g Egg (4 – 5 large eggs)
1kg Bakels Chocolate Royale Sponge Mix
Method
Place all the above ingredients into a mixing bowl.
Whisk together on low speed.
Scrape down. Whisk on top speed for 8 minutes.
Then whisk on medium speed for a further 2 minutes.
Deposit mixture into a standard baking tray. Oven temperature 220 degrees C.

SPONGE ROUNDS
Halve the above ingredients & prepare mixture in the same manner.
Deposit mixture into 2 x 18cm round cake tins. Oven temperature 190 degrees C.

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