Recipes

SPONGE METHOD

Step 1

Preheat oven to 160°C. Prepare two Wiltshire Rose Gold Square Cake Pan 23cm with spray oil and baking paper.

Step 2

Mix the water, oil, egg yolks together and set aside.

Step 3

Sift together self-raising flour, sugar, and baking powder.

Step 4

Add the egg whites and sugar to an electric mixer bowl with a whisk and power on to medium speed and mix till soft peaks.

Step 5

Combine the flour mix and the egg yolk mix together with a whisk, fold through the egg whites in three batches with a spatula.

Step 6

Place onto the baking trays and into the oven for approximately 25 mins till browned and cooked through.

Step 7

Once cooked, set aside to cool down.

FILLINGS - CREAM METHOD

Step 1

Add cream and sugar together in a stand mixer and whisk on low speed, increasing to medium until stiff peaks.

Step 2

Add in mascarpone and mix on medium speed until just combined.

Step 3

Add in remaining ingredients and mix until just combined.

FILLINGS - SYRUP METHOD

Yuzu Sponge Syrup Method

• Add Yuzo sponge syrup ingredients into a bowl and mix until combined.

Berry Sponge Syrup Method

• Add berry sponge syrup ingredients into a pot over medium heat. Bring to boil and simmer for 5 mins.
• Blitz the mixture with a stick blender to puree.
• Set aside to cool.

Coffee Sponge Syrup Method

• Add coffee sponge syrup ingredients into a bowl and mix until combined.

TO ASSEMBLE

Step 1

Cut out two heart shaped cakes for each bowl. Slightly smaller than the bowls.

Step 2

Layer, cream on bottom, cake, syrup, cream, cake, syrup and cream.

Step 3

Dust off the top:

• Yuzu - desiccated coconut mixed with yuzu juice
• Mixed berry - raspberry powder
• Coffee - cacao powder