White Chocolate & Passionfruit Baby Sponge Cake
Mini sponge cakes with a luscious Barker’s Professional Passionfruit Fruit Curd. These little treats are big on flavor.
By Barker's Professional
Ingredients
- 1.5 kg plain sponge mix
- 600 g eggs
- 525 g Water
- 262 g dusing sugar
- 393 g Bakel’s White Chocolate Truffle
- 1.31 kg Barker’s Professional Passionfruit Fruit Curd
Method
- Place eggs, water and sponge mix into a mixing bowl fitted with a whisk. Mix on slow speed for 1 minute and scrape down
- Mix on top speed for 10 minutes.
- Mix on second speed for 2 minutes.
- Using a disposable piping bag, pipe 20 grams into each greased, savarin mould.
- 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).
- Tip out on cooling wires and leave to cool down.
- When completely cool, dust lightly with approximately 2 grams of dusting sugar per sponge cake.
- 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.
- With a paper piping bag, drizzle approximately 3 grams of Bakel’s White Chocolate Truffle across the top of the cake.
