Coconut and marmalade sponge cake - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Coconut and marmalade sponge cake - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Plain flour 0.45 kg; Raising agent 40.0 g; Butter 0.463 kg; Sugar 0.5 kg; Vanilla flavour 5.0 g; Eggs 7.5 ud; Grated coconut 0.25 kg; Bifidus plain yoghurt 2.5 ud; Creamed corn 0.113 kg

sutondo.hostelerialeioa.net

Recipe: Coconut and marmalade sponge cake. Pastries, Room temperature

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Ingredients

Plain flour 0.45 kg
Raising agent 40.0 g
Butter 0.463 kg
Sugar 0.5 kg
Vanilla flavour 5.0 g
Eggs 7.5 ud
Grated coconut 0.25 kg
Bifidus plain yoghurt 2.5 ud
Creamed corn 0.113 kg

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Coconut and marmalade sponge cake - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

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