Wayne Gisslen

Milk and Butter Sponge

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Sponge method. Heat the milk and butter until the butter is melted; fold into batter (step 5 in basic procedure).

Scaling and baking:

Per 1 ounce (28.35 g): Calories, 90; Protein, 2 g; Fat, 2.5 g (25% cal.); Cholesterol, 50 mg; Carbohydrates, 15 g; Fiber, 0 g; Sodium, 90 mg.