White Chocolate & Passionfruit Baby Sponge Cake

MAKES 131 CAKES AT 35 GRAMS

Ingredients

• 1.5kg plain sponge mix

• 600g eggs

• 525g water

• 262g dusing sugar

• 393g Bakel’s White Chocolate Truffle

• 1.31kg Barker’s Professional Passionfruit Fruit Curd

Methods

1. Place eggs, water and sponge mix into a mixing bowl fitted with a whisk. Mix on slow speed for 1 minute and scrape down.

2. Mix on top speed for 10 minutes.

3. Mix on second speed for 2 minutes.

4. Using a disposable piping bag, pipe 20 grams into each greased, savarin mould.

5. Bake at 180°C for 14 to 16 minutes or until the sponge bounces back, after being gently touched in the oven. (Baking times and temperatures may vary from oven to oven).

6. Tip out on cooling wires and leave to cool down.

7. When completely cool, dust lightly with approximately 2 grams of dusting sugar per sponge cake.

8. Prepare a disposable piping bag fitted with a medium round nozzle. Pipe a 10 gram spiral of Barker’s Professional Passionfruit Fruit Curd into the centre of each sponge cake, as in the picture attached.

9. With a paper piping bag, drizzle approximately 3 grams of Bakel’s White Chocolate Truffle across the top of the cake.

This Recipe Uses