Sponge Cake

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Author: Bernadette Eriksen
Category: Dessert, Snack
Cuisine: Australian
Keyword: Level 4 pureed dysphagia diet
Print Recipe

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

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.
 
 

Recipe Note

Shape It Conversion Chart

Shape It Scoop Weight
Scoop A 1g
Scoop B 10g

This recipe has been designed for people requiring a IDDSI Level 4 Pureed Diet. If you are unsure if these recipes are suitable for you, contact your Speech Pathologist for advice.

 All recipes were pureed with a Robot Blitzer, which creates a very smooth puree. Using other equipment can cause variations. Seasonal differences in ingredients and how well they are drained can also affect the final result. It is important to confirm the final texture with your Speech Pathologist or by testing according to IDDSI Testing Methods. 

This information is intended for patients, and carers of patients, who have been prescribed Shape It Powder by a healthcare professional, as well as Food Service Kitchens that prepare food for individuals with dysphagia.

The information provided is accurate and reliable to the best of our knowledge and is offered in good faith for the benefit of the consumer. It is the user’s responsibility to determine the safe use of the product for their specific applications and to assess its suitability for their needs, as conditions of use, handling, storage and disposal are beyond Flavour Creations’ control. Flavour Creations does not guarantee against any risk of use, liability or patent infringement. Flavour Creations does not guarantee the final viscosity of the product or patient suitability.

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