Recipe detail

Name: Sponge cake
Yield: 12
Cuisine: Czech
Ingredients: 1.1000 kg Cukr krupice; 0.0400 kg Cukr Vanilinový; 2.0000 kg Mouka Hladká; 0.8000 kg Vejce; 0.0600 kg Kypřící prášek; 0.1200 kg Mléko sušené; 1.1400 l Voda; 1.0000 kg Olej; 0.3200 kg Rozinky; 0.1600 kg Kukuřičný škrob; 0.1000 kg Citronová kůra; 0.0400 kg Cukr moučka na posyp; 0.0200 kg Cukr Vanilinový na posyp; 0.0800 l Olej na formy; 0.1000 kg Mouka na formy

Breakfast Sponge cake

14. 4. 2020

Author: Vlastimil Jaša

Company: Retigo

Food category: Breakfast

Cuisine: Czech

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Program steps

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Hot air

0 %

Termination by time

00:30 hh:mm

180 °C

100 %

Hot air

100 %

Termination by time

00:35 hh:mm

165 °C

100 %

Ingredients - number of portions - 12

Name	Value	Unit
caster sugar	1.1	kg
vanilla sugar	0.04	kg
plain wheat flour	2	kg
chicken eggs	0.8	kg
baking powder	0.06	kg
whole milk powder	0.12	kg
water	1.14	l
5 tbsp vegetable oil	1	kg
raisins	0.32	kg
cornstarch	0.16	kg
lemon peel	0.1	kg
powdered sugar	0.04	kg
vanilla sugar	0.02	kg
5 tbsp vegetable oil	0.08	l
plain wheat flour	0.1	kg

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	2085.5 kJ
Carbohydrate	269.1 g
Fat	97 g
Protein	31.3 g
Water	0 g

Directions

In the bowl of a stand mixer, cream the softened fat with sugar and while continuously mixing, slowly add the mixture of eggs and milk. Then we add vanilla sugar and lemon zest. Separately, we sift flour, starch, and baking powder into the mixture, add raisins, and mix the batter again.
We slowly mix the resulting batter on low speed to a perfect consistency.

We evenly distribute the mixture into greased pans dusted with plain flour, place them in a preheated combi oven, and bake until golden.

Recommended accessories

Perforated aluminium sheet, teflon coated