Classic pandis®
Sponge cake complete mix
sugar, wheat flour "00" type, maize starch, dextrose, emulsifiers E472b E472a (contains milk), leavening agents disodium pyrophosphate sodium bicarbonate, antioxidant E331, flavourings, vanilla pods extract.
FOR SPONGE: 1 kg of Classic Pandis, 450 g whole egg, 100 g cold water.
DIRECTIONS:
a) join all, amalgamate in kitchenaid at low speed for about 1 minute;
b) whip at medium speed for about 5 minutes;
c) bake at 180°C for 30 minutes with open valve.
FOR SWISS ROLL: 1 kg Classic Pandis, 450 g whole egg, 100 g cold water;
a) join all, amalgamate in kitchenaid at low speed for about 1 minute;
b) whip at medium speed for about 5 minutes; c) bake at 210°C for 6-8 minutes.