30 May 2011, Training Kitchen (Spongecakes)

I was in charge of making sponge cakes 60 individuals and four big sponge cakes. I got all my utensils and ingredients for making the sponges. I went and got the ramicans that I’m going to use for the individual sponges. First spray the ramicans then measure your flour, butter, caster sugar and 6 eggs. Melt the butter then mix your eggs and bit by bit add the caster sugar in. After the eggs and sugar reach full ribbon stage, take the mixture and fold in the sift flour in the egg mixture, add 1teaspoon of baking powder in the egg mixture and then pour the batter in the folds.