Crustophee SFI is a concentrate for the preparation of egg based sponges with high volume, better texture and good keeping quality. It is suitable for swiss rolls and Victoria sponges.
Crustophee SFI 1000gm
Sugar 3000gm
Cake flour 2500gm
Egg 2625gm
Water 1875gm
1. Place water, egg, Crustophee SFI, Sugar, and flour to the mixing bowl.
2. Blend with a whisk on slow speed for 1minute
3. Scrape the sides and centre of the bowl to facilitate even mixing and mix on high speed
for 4-5 minutes.
4. Scale as required into greased pans.
5. Bake at 1950 C for 25 to 30minutes/ until baked well.
5Kg Bag