€10.20
This blend makes an excellent quality, light and finely textured chocolate sponge. Our uniquely formulated cocoa powder blend delivers an excellent colour and a premium tasting chocolate flavour. It makes Black Forest gateaux bases up to 300 grams in batter weight, sheets for celebration cake or layer cake, and particularly Swiss rolls. It can also be used to make an enriched chocolate sponge. Containing natural colour and flavours, bakers just need to add egg and water.
9 in stock
Ingredient Declaration: Sugar, Wheat flour, Cocoa Powder, Raising Agents: (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Dextrose, Emulsifiers (Polyglycerol esters of fatty acids, Mono and diglyrerides of fatty acids), Salt, Thickener: Xanthan Gum.
Allergen information:Contains wheat, gluten (wheat). Made in a facility that also handles egg, milk and soya.’
Suitable for Vegetarians: Yes
Suitable for Vegans: No
| Weight | 2 kg |
|---|---|
| Packaging | 2kg (€8.99), 12 kg (€52.50) |
| Nutritional Information | Typical values per 100g of the product supplied by Kells Energy: 372kcal / 1577kj Fat: 1.76g (of which saturates): 1.3g Carbohydrate: 85.2g (of which sugars: 47.1g Fibre: 1.0g Protein: 3.7g Salt*: 1.2g * Salt equivalent includes sodium in raising agents. Added salt is lower. |
| Suggested Recipe | For an 8 inch diameter round celebration cake Chocolate Sponge Cake Mix: 525g Egg: 240g Water: 135g Suggested Method: 1. Place egg and water in a bowl. 2. Place sponge mix into the bowl on top of egg and water. 3. Using a balloon whisk attachment on slow speed, mix to a moderately fluid like consistency. 4. Scrape down the bowl. 5. Mix for 10 minutes at top speed. Do not over or under mix. 6. Stop mixer. 7. Mix into a greased or paper lined 8" round tin. 8. Bake in a domestic fan oven at 150°C for 55 minutes to 1 hour. Test with a cake skewer. If the skewer comes out clean, then the cake is usually baked. 9. Individual ovens vary. Adjust bake profile as required for oven or for the cake size and weigh you require. 10. We recommend you allow the cake to cool in the tin for 10 minutes before turning out onto a wire rack with the top crust becoming the base. 11. Once it is cooled, wrap it and store it in a cool dry place. For best results decorate the cake within 48 hours of baking and the cake should be eaten within 10 days of baking. Tip: If the cake peaks too much during the bake, the oven may be a little hot so we suggest you reduce the oven temperature. |
Frances (verified owner) –
Makes a really lovely choc sponge
Shop Manager –
Dear Frances,
Thanks for your review. It is independent feedback like yours that is so helpful to bakers who are less familiar with our products. Happy Baking from all on the Kells Team.