ingredients

1.000g	SPONGE CAKE DARK CHOCOLATE
800g	Eggs
300g	Water

processing

Yield: 3 Swiss rolls of 60 x 40 cm each

Method:

Mix all ingredients together on high speed with medium-sized whisk.

Mixing time: approx. 8 minutes
Baking temperature: 230 – 240 °C
Baking time: approx. 5 minutes, if desired with steam