Chocolate Eggless Sponge 12.5kg

1kg - Wright’s Eggless Sponge Mix 500ml - Water METHOD:        Place mix into a bowl and using a whisk, slowly add the water and whisk together to form an aerated sponge batter. If using an electric mixer with a whisk attachment, whisk the water in gradually on slow speed for 1 minute.  Then scrape the mixture down thoroughly before whisking again for a further 10 minutes on fast speed. Scale the batter into a cake tin or a tray bake as required (see guidance notes for different units). Bake off as required (see guidance notes). GUIDANCE NOTES: Small Sponge 15cm/6 inches - Scaled at 150g (5¼ oz) - Bake at 180 - 200°C (360 - 400°F), Gas Mark 5 for 18 – 20 minutes. Medium Sponge 17.5cm/7 inches - Scaled at 200g (7 oz) - Bake at 180 - 200°C (360 - 400°F), Gas Mark 5 for 20 – 25 minutes. Large Sponge 20cm/8 inches - Scaled at 400g (14 oz) - Bake at 180 - 200°C (360 - 400°F), Gas Mark 5 for 25 – 30 minutes. NOTE: Although the batter can be scaled for smaller units, ie cupcakes please remember it was designed as a sponge type product and not a cake.