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Laucke Starlight Sponge Premix

Follow the instructions provided with this product and make a wide range of sponge goods simply and quickly. We are extremely proud of this mix and believe it to be the best on the market. Most colours and flavours can be mixed through this sponge with marbling also an option.

Ingredients
Chlorinated Wheaten Flour, Sugar, Raising Agent (500,541), Milk Solids, Emulsifier (e475, e433), Salt, Vegetable Gum (415).

Method

Method 

1. Place Egg and Water in Mixing Bowl
2. Add egg colour and vanilla essence if desired
3. Using a whisk, mix on low speed until clear. Scrape down the bowl thoroughly. Mix on high speed for 7 to 10 minutes (dependant on mixer). Reduce speed to medium for 2 minutes. 
4. Chocolate - For chocolate sponges add to above before mixing. Reduce mixing on high, slightly for swiss rolls.

Hints 

1. Batter Temperature 20-24°C. If eggs are cold, use warm water.
2. Due to the variety of mixers in use, the above mixing times are a guide only. The sponge should treble in volume during mixing.
3. Most colours and flavours can be mixed through this sponge with marbling also an option. This should be done after mixing and before depositing.
4. If making sponge kisses, water will need to be mixed through to thin down the sponge a little.
5. Avoid leaving the sponge lie around without depositing, although , it can stand for some time after depositing or spreading before baking.
6. Sponge products should be removed from the tins or trays immediately after removal from the oven then place upside down on sugared cloths.
7. Swiss rolls should be baked a little less than layer cakes and placed on cloths straight out of the oven. Spread the selected filling after ensuring it is soft enough not to destroy the crumb but not too soft that it soaks into the sponge spoiling the appearance. Roll up carefully and leave rolled up in the cloth until properly cooled. Always place the roll on the seam and cut with a serrated knife continually dipped into hot water.

Baking 

As ovens vary, baking times and temperatures are also a guide only. Sponges should be baked at 200°C until just set in the centre. Sheets should be baked at 190°C until firm. Swiss Rolls 210ēC to 220ēC.