The well-known Spongolit product line has been expanded with the palm-free type 50RS. This is especially suitable for producing fine-pored, airy cakes.
Winning properties of 50RS are:
- palm-free (based on rapeseed oil)
- lactose-free
- medium to high aeration with open pore structure
- very pale dough colours
- suitable even for microwave cake mixes
| Ingredients | g |
| Wheat flour type 405 | 95.00 |
| Sugar | 127.50 |
| Wheat starch | 61.20 |
| Spongolit 50RS | 17.10 |
| Sodium pyrophosphate (SAPP 15) | 2.50 |
| Sodium bicarbonate | 1.85 |
| Vanilla aroma | to taste |
| Salt | 0.30 |
| Egg | 213.50 |
| Water | 30.50 |
First mix the dry ingredients, then add egg and water.
Mix on low first for 30 seconds in a Kitchenaid or Hobart mixer, then on high for 8 minutes.
Bake at 190–200 °C for approx. 30 min.
