SPONGE CAKE AND EGG BISCUITS

The egg yolk is the biggest character in the recipes of sponge cakes, bignè and biscuits. From the European tradition for example "Madelines" or Jaffa cakes, the sponge cakes are produced by favouring the dosage of dry drops.


AVAILABLE FORMATS AND RECIPES

  • the droops vary in size and flavour
  • grains in various size and flavour
  • in powder
  • free range eggs
  • Ou Kosher

SOME FORMAT OF SPONGE CAKE AND EGG BISCUITS