Page 361 - CMC Recipe Book
P. 361
CMC
Recipe - Chocolate Orange Sponge 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
Primary Portions
30
Senior Portions
24
Preparation Time
10 mins
Cooking Time Cooking Temp
30 mins Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Plain Sponge Mix
900g
Water
369ml
Oranges (zest & juice)
3
Icing Sugar
113g
Orange Juice (as above)
2 tbsp
Cocoa Powder
2 tsp
Water To Mix
2 tbsp
Total
Portion Cost
Method
Place sponge mix in mixer bowl, blend in water using beater on a slow speed for 1 minute, scrape down and beat on medium for 4 minutes.
Add zest and juice of oranges, reserving 2 tbsp for icing.
Pour mixture into B&S tin and bake until golden brown, approx 30 minutes .Gas 4/180°C.
For the icing, divide icing sugar into two equal halves, mix one half with reserved orange juice and the other with the cocoa and 2 tbsp water.
When sponge is cooled drizzle both icings across the cake.
