Name: Sponge Cake
Ingredients: 200 g Sponge cake; 800 mL Full cream milk; 5 g Shape It Powder (or use Shape It Scoop, see notes); Fruits with Attitude Apple and Apricot; Apples

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Lamington Tray lined with cling film, allowing the film to overhang

Ingredients

Sponge Cake

▢ 200 g Sponge cake
▢ 800 mL Full cream milk
▢ 5 g Shape It Powder or use Shape It Scoop, see notes

Fruit

▢ Fruits with Attitude Apple and Apricot
▢ Apples

Instructions

Sponge Cake

Line a lamington tray with cling film.
Place the sponge into a food processor, process to fine crumbs, then place into a bowl.
Whisk milk and Shape It Powder in a saucepan, bring to the boil over medium heat. Simmer gently for 2 minutes, stirring occasionally.
Pour the hot soaking solution over the crumbs and mix well until smooth, ensuring they are completely saturated.
Immediately pour the mixture evenly onto the prepared lamington tray, smoothing it out to the thickness of a standard cake slice. Fold the overhanging cling film over the surface to shape and cover.
Refrigerate until set.

Fruit

Prepare apple to IDDSI Level 4 Pureed . Or choose your own fruit toppings using our range of pureed fruit recipes. For moulding, use Shape It Moulds.
Keep components separate to maintain their individual flavours and familiar presentation.

Assemble and Serve

Cut the set sponge cake into individual serves. Serve chilled or at room temperature.
Top with Fruits with Attitude Apple and Plum, or decorate with pureed apple or other fruit. Finish with a drizzle of sauce or a sprinkle of meringue dust.

Notes

Chef Tips

Create variety with your plating:

- Place Fruits with Attitude or pureed apple between the cake layers for a fruity centre.
- Serve with quenelles of SCREAMIES No-Melt Ice-Scream for a creamy, ice cream-style pairing.
- Portion cake mixture into ramekins to create individual desserts.