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The French Pastry Chef Sponge Cake
Base Formulas
Class: Shell Batch Size:
1 		Storage Conditions:
Refrigerator or Frozen
Photograph: No

 

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Ingredients Required: Sponge Cake

  Ingredient Quantity
1. Name Branded Mix - Devils Food or Yellow 1
Additional Comments

Chocolate Layer Cake
From Scratch

Click Here New Recipe, not on CD Version

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Preparation Instructions - Variations: Sponge Cake

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Process Instructions
1. Read Read and follow the manufacturers instructions for mixing
2. Prepare Grease and line pan bottom with parchment paper, then grease the paper too.
3. Scale

40 ounces - 10" round

40 ounces - 9x12 sheet (two tranche cakes)

20 ounces - 8" round

13 ounces - Jelly roll

4. Bake

40-50 minutes for the 10x2 inch round pan

35-40 minutes for the 9x12 sheet

30-35 minutes for the 8x2 inch round pan 

12-15 minutes for the 10x15 jelly roll pan

5. Invert Turn upside down to cool onto a wire rack.
6. Store Freeze to store
Variations:  

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