SPONGE CAKE MADE WITH SVELTO
RECIPE FOR SPONGE CAKE MADE WITH EMULSIFIER
Difficulty level
![](/IRCA/Recipes/image/2222/image-thumb__2222___auto_b492ef3e91c9043ccd499cc4b73eae8d/irca-genoise---pan-di-spagna.jpg)
RECIPE FOR SPONGE CAKE MADE WITH EMULSIFIER
Ingredients
sugar | g 4000 |
eggs | g 4000 |
SVELTO | g 260 |
water | g 600 |
ZUCCHERO INVERTITO | g 200 |
VIGOR BAKING | g 110 |
type 0 white flour | g 2500 |
starch | g 1600 |
Preparation
Whip all the ingredients in a planetary mixer with a whisk attachment for 8-10 minutes at medium speed.
Grease and flour the cake moulds. Once the mixture is well whipped, fill the cake moulds for 2/3 of their volume.
Bake at 190-200°C for 25-30 minutes.