Ingredients
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1 kg 2 lbs 3 oz kg IREKS Singlupan (Gluten Free)
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0.9 kg 1 lbs 16 oz kg Sugar Tate & Lyle Gran (Cane)
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1 kg 2 lbs 3 oz kg Whole Egg
Gluten Free Sponge Using IREKS Singlupan
Method
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Beating time: 6 – 7 minutes (using a whisk)
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Scaling weight: as desired
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Baking temperature: 180° C
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Baking time: approx. 25 minutes
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Whisk whole egg and sugar at fast speed (using a whisk), for about 6 – 7 minutes (depending on the type of Hobart machine used). Add SINGLUPAN and mix gently by hand until the mix is completely absorbed. Pour the batter into moulds, fill it to ¾ and bake.
