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
* Makes 4

Working Method

Mixture

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

Baking

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

Chocolate Icing

Warm up first amount of Ambiante and mix in cocoa powder
Whip up Ambiante and add above mixture half way through mixing while mixing

Decoration

For chocolate: add on berries and chocolate decoration
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

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