Mix for the preparation of chocolate sponge cake and chocolate Swiss rolls
1000 g Biscamix Choco, 600 g eggs, 200 g water.
Mix water, eggs and Biscamix Choco in a Hobart type mixer with the
whisk during 6 to 8 minutes at high speed.
Scaling weight for a tinwith diameter of 24 cm is ± 525 gram. Baking temperature: 170°-
200°C.
Baking time: ±25 minutes.
عربي
