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Gluten Free Sponge Singlupan

Ingredients

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Gluten Free Sponge Using IREKS Singlupan

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Method

  • Beating time: 6 – 7 minutes (using a whisk)

  • Scaling weight: as desired

  • Baking temperature: 180° C

  • Baking time: approx. 25 minutes

  • 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.

Delivery across
UK & Ireland