Raspberry Jam
Ingredients
300g Frozen Raspberries
100g Caster Sugar
1/4 tsp Agar Agar
Method
- Add all ingredients into a medium pot and bring to a boil. Boil for 2-3 minutes, stirring occasionally. Use a spatula to smash whole raspberries or place into a blender to blend into a smooth jam.
- Pour jam into a container and leave in the fridge uncovered to set cold.
Vanilla Mascarpone Cream
Ingredients
500g Mascarpone
150g Icing Sugar
100g Cream
1/2 tsp Vanilla Paste
Method
- Add all ingredients into a mixing bowl, using an electric hand mixer whisk on high speed until stiff, firm cream is formed.
- Place 1/2 of the cream into a piping bag with your desired piping tip, and set the remainder cream aside for assembly.
Pandan Roll Sponge (13”x13” square baking tray)
Ingredients
30g Milk
30g Vegetable Oil
35g Plain Flour
1/2 tsp Pandan Essence
1/2 tsp Coconut/Vanilla Essence
3 Eggs
30g Caster Sugar
1/2 tsp Lemon Juice
Method
- Line a 13”x13” baking tray with baking paper on the bottom only (do not line the sides of the tray). Preheat the oven to 150℃.
- Separate the eggs, placing egg yolks in a small mixing bowl and the egg whites in another medium-sized bowl.
- Add milk, vegetable oil, Pandan and Coconut/Vanilla Essence into the egg yolks and whisk well together. Sift in flour, mix well and set aside.
- Add lemon juice and sugar to the egg whites. Use a hand mixer to beat until medium-sift peaks form.
- Take 1/3 of whipped egg whites and gently fold into the batter. Pour the egg batter back into the whipped egg whites and gently fold until just combined.
- Pour all the batter into the prepared baking tray, smooth out with an off-set spatula, and tap the tray a few times on the kitchen counter (to remove any large air bubbles).
- Place into oven and bake for 12-14 minutes until just lightly golden on the edges (or will spring back when gently pushed on top)
- Leave to cool completely in the oven tray.
- Once cooled, use a paring knife or off-set spatula to run along the edge of the baking tray to release the sponge from the sides of the tray.
- Flip the sponge over onto a baking paper. Set aside for assembly with fillings.
Assembly
Decorations
Fresh Summer Berries (strawberries, blueberries, raspberries etc.)
Meringue Cookies
Edible Flowers
Method
- Add Mascarpone cream on top of the sponge and spread evenly.
- Spread chilled raspberry jam evenly on top of cream sponge.
- Yulelog style: Roll sponge into a log, and set in the fridge before decorating and serving: Roll Cake style: Trim 1/2” of the edge of the sponge and cut into 2” strips. Carefully roll the strips of sponge onto a cake board or cake stand into a spiral.
- Pipe mascarpone cream on top of the edges of the cake and decorate with summer berries, meringue and edible flowers of your choice. Be creative with your presentation, serve and enjoy!