Gluten free woopies

Recipe:

1000 g GLUTEN-FREE SPONGE CAKE

400 g Egg

350 g Water


Procedure:

Whipping time: 8 min at high speed using a whisk.

Weight: 500 g per sponge cake, Ø 26 cm, H 5 cm.

Oven temp.: 170°C

Baking time: Approx. 30 min

 

For a dark variation: 

Simply just add 50 g of cocoa powder on top of the basic recipe.

 

Ingredients:

Sugar, egg, water, rice flour, maize starch, modified starch (E1414), tapioca starch, potato starch, dried glucose syrup, rice starch, egg white powder,

raising agent (E450, E500), emulsifier (E471, E475), stabiliser (E415, E466), salt

NB: Remember to declare added fillings.

 

Allergens: Egg


Nutrition:

Nutritional values per 100 g

Energy 1114 kJ / 263 kcal

Fat 2.7 g

-of which saturates 1.3 g

Carbohydrate 55 g

-of which sugars 27 g

Fibres 0.3 g

Protein 4.5 g

Salt 1.2 g

 

This information is intended as a guideline.

It is your responsibility to obtain updated information from Credin A/S at any time.

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