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For Sponge

Chocolate Spread

Chocolate Cream

  • Chocolate Spread 200 g
  • Whipping Cream 200 g
  1. For Sponge

    • Preheat oven to 200C. Prepare an 12*17 inch tray. Grease and line with parchment paper
    • Mix Ovalette and sugar until well combined then mix together with egg by wire whisk on high speed for 7 minutes
    • Melt Best Foods Butter Flavoured Margarine and set aside
    • Sieve cake flour (Cocoa Powder), baking powder and salt together
    • After fully fluffed, switch to low speed. Gradually add sieved flour then alternate with milk and vanilla essence
    • At the same speed, slowly pour the melted Best Foods Butter Flavoured Margarine into the batter
    • Continue mixing until combined
    • Turn the machine off and scrape the mixing bowl with rubber scraper to make sure it is well combined
    • Fill in the prepared tray. Bake at 200C for 12 minutes
    • When cooked, remove the cake from the oven and let it chill
  2. Chocolate Spread

    • Boil the milk and mix together with cocoa powder
    • Add chocolate topping and chocolate filling into the mixture
    • Stir until become smooth and shiny. Store in the fridge
  3. Chocolate Cream

    • Whip whipping cream until forms a medium peak
    • Fold chocolate spread with the whipped cream
    • Spread and decorate the cake as desire
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