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Fruit Flan Sponge

Fruit Flan Sponge
Ingredients Kg Grams
Multi Cake Mix 1 000
Vegetable oil 150
Whole egg 500
Water 300
Filling:
Roma Cold Classic 300
Water 750
Toppings:
Fresh Fruit
Paletta Spray Neutral

Method:

  • Mix all ingredients for 1 minute slow and 5 minutes medium speed.
  • Deposit into tins.
  • Bake at 170C for 20 minutes (approx.)
  • Once cool, make up Roma Cold Classic custard and deposit approx. 100g into each flan base.
  • Arrange a selection of fresh fruit over the custard and glaze with Paletta Spray Neutral.