| The French Pastry Chef | Sponge Cake | |
| Base Formulas | ||
| Class: Shell | Batch Size: 1 |
Storage
Conditions: Refrigerator or Frozen |
| Photograph: No | ||
| Ingredient | Quantity | |
| 1. | Name Branded Mix - Devils Food or Yellow | 1 |
| Additional Comments | Chocolate Layer Cake |
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Click to view Instructions (5 samples remain) | Process | Instructions |
| 1. Read | Read and follow the manufacturers instructions for mixing |
| 2. Prepare | Grease and line pan bottom with parchment paper, then grease the paper too. |
| 3. Scale | 40 ounces - 10" round 40 ounces - 9x12 sheet (two tranche cakes) 20 ounces - 8" round 13 ounces - Jelly roll |
| 4. Bake | 40-50 minutes for the 10x2 inch round pan 35-40 minutes for the 9x12 sheet 30-35 minutes for the 8x2 inch round pan 12-15 minutes for the 10x15 jelly roll pan |
| 5. Invert | Turn upside down to cool onto a wire rack. |
| 6. Store | Freeze to store |
| Variations: |
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