Gluten free sponge cake & swiss roll

A fantastic sponge cake premix which offers many possibilities for creating variety and delicious layer cakes, tall cakes and swiss rolls. The airy sponge cake base has a very soft, fine structure and good volume. Baked in a thin layer it is the prefect base to roll for a swiss roll. As the base is very flexible and will roll without breaking.

The premix is plain and you can use it for both plain and dark sponge cakes and swiss rolls just by adding cocoa powder to the batter. Here we have made a delicious dark 3-layer sponge cake with gluten free custard cream nicely decorated with fresh fruits and berries.

This plain sponge cake mix is very easy to handle and a is 100% premix where you only have to add egg and water to the premix.

RICEPE

GLUTEN FREE SPONGE CAKE WITH FRESH FRUIT

1,000 g Credin Gluten Free Sponge Cake Plain
400 g Egg
350 g Water

Cocao powder

PROCEDURE

Whipping time: 8 minutes at high speed using a whisk
Weight: 500-600 g per sponge cake, Ø 26 cm, H 5 cm
Oven temp.: 170°C
Baking time: Approx. 30-35 minutes

Tip: Add cocoa powder to create a dark sponge cake or swiss roll.

Read more about the Gluten Free Sponge Cake Plain.

Contact us for more information and inspiration about our gluten-free sponge cake premix.