Pondan Sponge Cake Mix 邦頓班蘭海綿蛋糕粉 400g
Net Weight: 400g
Composition:
Wheat Flour
Cornflour
Refined sugar
Skimmed milk powder
Emulsifiers
Baking powder
Pandanus scent
Diamond color food dye CI 42090 & amp; tartrasin CI 19140
How to create:
Preheat oven (180C). When using baking pan, can be directly used without the need to be heated base first.
Beat eggs for + 2 minutes until fluffy.
Add the PONDAN Cake Sponge Pandan and shake again at high speed for 6-7 minutes until the white dough is thickened.
Add liquid margarine that has been cooled and stirred until evenly with a spatula.
Spread pan / baking pan with margarine then
bake until cooked for + 35-40 minutes using medium heat (180C). To know baked cookies are cooked or not, skew the center of the cake with a toothpick and lift. If there is no dough that sticks means the cake is cooked.
Cover your sponge cake with butter cream (butter cream recipe is on the side of this box).
Recipe for making butter cream Ingredients:
100 g white butter
100 g margarine
3 tablespoons sweetened condensed milk
100 g refined sugar
How to create:
All the ingredients are shaken into one for 15 minutes until white is thick. Be butter cream for coating materials and polishing materials.”
