INGREDIENTS

1.000g	VANILLA SPONGE
750g	Eggs
50g	Water

PROCESSING

Yield: 3 sponge bases of 28 cm (round) and 6 cm height

Method: Mix all ingredients (room temperature) together on high speed with medium-wired whisk. The mixing time should not be reduced.

Mixing time: approx. 8 minutes
Dough temperature: approx. 30°C

Litre weight: approx. 370 g/l
Scaling weight: approx. 600 g per ring
28 cm (round), 6 cm height

Baking temperature: 180 – 190 °C
Baking time: approx. 30 – 35 minutes

Master Tip:
For sponge bases with the highest quality, use recipe 2.