Berry Sponge Cake

Ingredients

Grams (g)
Sponge
Eggs 700
Sugar 360
Flour 325
Butter 140
Cocoa Powder 72
Sponge total 1597
Filling
Cremfil Classic Vanilla 320
Topfil Wild Blueberry 500
Topfil Raspberry 500
Filling total 1320
Chocolate Icing
Ambiante 900
Cocoa Powder 90
Chocolate Icing total 990
Decoration
Fresh Mango
Fresh Passionfruit
Meringue 30
Decoration total 30

Working Method

Mixture
  1. Warm up eggs and sugar and whip for approximately 8 minutes
  2. Keep some egg mixture aside to mix with melted butter
  3. Fold dry ingredients through, and last, add egg butter mix
  4. Fill into rings and bake immediately

Baking
  1. Bake at 170°C for approximately 35 minutes in a deck oven
  2. Line rings with baking paper

Chocolate Icing
  1. Warm up first amont of Ambiante and mix in cocoa powder
  2. Whip up Ambiante and add above mixture half way through mixing while mixing

Decoration
  1. For chocolate: add on berries and chocolate decoration
  2. For matcha cake: add on mango, passionfruit and meringue decoration

Claims

  • Taste Tomorrow

Tips & Tricks

For the Matcha variation:

  • Take out the cocoa powder and add in 35g of Matcha powder and 3 drops of colour green
  • For the filling, swap out the Cremfil Classic Cocoa for Cremfil Classic Vanilla. Replace the 500g of Topfil Blueberry with 500g of the Topfil Raspberry
  • Swap out the Chocolate Icing for 800g of Ambiante