Gluten free sponge cake & swiss roll
A fantastic sponge cake premix which offers many possibilities for creating variety and delicious layer cakes, tall cakes and swiss rolls. The airy sponge cake base has a very soft, fine structure and good volume. Baked in a thin layer it is the prefect base to roll for a swiss roll. As the base is very flexible and will roll without breaking.
The premix is plain and you can use it for both plain and dark sponge cakes and swiss rolls just by adding cocoa powder to the batter. Here we have made a delicious dark 3-layer sponge cake with gluten free custard cream nicely decorated with fresh fruits and berries.
This plain sponge cake mix is very easy to handle and a is 100% premix where you only have to add egg and water to the premix.
RICEPE
GLUTEN FREE SPONGE CAKE WITH FRESH FRUIT
1,000 g Credin Gluten Free Sponge Cake Plain
400 g Egg
350 g Water
Cocao powder
PROCEDURE
Whipping time: 8 minutes at high speed using a whisk
Weight: 500-600 g per sponge cake, Ø 26 cm, H 5 cm
Oven temp.: 170°C
Baking time: Approx. 30-35 minutes
Tip: Add cocoa powder to create a dark sponge cake or swiss roll.
Read more about the Gluten Free Sponge Cake Plain.
Contact us for more information and inspiration about our gluten-free sponge cake premix.
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With 90 years og invaluable expertise and know-how. We bring our knowledge to your business. To us, providing tailor-made quality solutions at fair, transparent prices, on time – every time! – is not just a promise; it’s our tradition. Our true strength lies in our innovative solutions driven by our passionate people - the heart of Credin.
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At Credin, we are driven by our passion for developing outstanding tailor-made bakery and pastry solutions!
• Over 90 years of experience and know-how
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• Agile development process
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• Innovative tailor-made solutions for the bakery industry
• A part of the Orkla Food Ingredients division (OFI)
