Page 336 - CMC Recipe Book

Primary Portions
48
Senior Portions
48
CMC
Recipe - Basic Sponge Recipe Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
15 mins
Cooking Time Cooking Temp
35 - 45 mins Gas 3/170°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Self Raising Flour
1kg
Butter/Margarine
1kg
Caster Sugar
1kg
Eggs
15 medium
Total
Portion Cost
Method
In a large mixing bowl combine the sugar and butter/margarine and whisk on high until the the butter is light and fluffy. It will look almost white in colour.
Slowly add the eggs three at a time making sure they are absorbed by the mixture before adding more.
Fold in the flour making sure it is well mixed in.
Bake at 170°C for approximately 40 minutes, allow to cool before portioning and serving.
TIP: add golden syrup to make a treacle sponge or any fruit to make a fruit sponge.