Chocolate Sponge Cake Gluten Free
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Yieldfull sheet pan
Unit of Measurement
- 900 g PreGel Five Star Chef Pronto Flamenco Gluten Free (Sponge Cake) - 44628
- 100 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- 230 g water
- 500 g whole eggs
Method of Preparation
- Mix together all of the ingredients in a mixer fitted with the whip attachment.
- Whip at medium speed for 3 minutes
- Spread onto full sheet pan and bake at 329°F (165°C) for 20 minutes.