Pondan Sponge Cake Chocolate Pouch, 200gr

Composition:

• Wheat Flour
• Cornflour
• Refined sugar
• Skimmed milk powder
• Emulsifiers
• Baking powder
• The chocolate aroma
• Cocoa powder
• Diamond color food dye CI 42090, yellow FCF CI 15985 & amp; karmoisin CI 14720

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.”