Ingredients

Group Green Tea Sponge Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.125
100
Eggs
0.125
100
Water
0.031
25
Butter (melted)
0.313
25
APITO GREEN TEA PASTE
0.005
4.2
Total Weight: 0.599
Group Chocolate Sponge Cake
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.250
100
Eggs
0.188
75
Water
0.056
22.5
Butter (melted)
0.038
15
Total Weight: 0.531
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.200
-
Total Weight: 0.200
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.250
100
Cold water
0.250
100
APITO GREEN TEA PASTE
0.005
2
Total Weight: 0.505
Group Garnishing
Ingredient
KG
Weight (%)
APITO CHOCOLATE RICE
0.030
-
FINO DARK CHOCOLATE BUTTONS
0.200
-
Total Weight: 0.230

Method

How to do it:

Green Tea Sponge Cake:
1. Combine Pettina Sponge Mix Complete, eggs, water and Apito Green Tea Paste and whisk on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in 8” round pan.
4. Bake at 180°C for 20-25 minutes.
5. Cool.

Chocolate Sponge Cake:
1. Combine Pettina Chocolate Sponge Mix Complete, eggs and water and whisk on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in 8” round pan.
6. Bake at 180°C for 20-25 minutes.
4. Cool.

Filling/Icing:
1. Whisk Whip Brite, cold water and Apito Green Tea Paste on high speed for 3 minutes.

Assembly:
1. Divide the chocolate sponge cake horizontally into two layers.
2. Spread Bakels Dark Choco Fudge over one layer of chocolate sponge cake, then spread green tea filling.
3. Top with the green tea sponge cake.
4. Spread green tea filling.
5. Top with another layer of chocolate sponge cake.
6. Cover the top and sides with the remaining green tea icing.
7. Garnish the sides with Apito Chocolate Rice and the top with chocolate shavings.

Yield

1 x 8” round cake (with 3 layers)

Ingredients

Group Green Tea Sponge Cake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.125
100
Eggs
0.125
100
Water
0.031
25
Butter (melted)
0.313
25
APITO GREEN TEA PASTE
0.005
4.2
Total Weight: 0.599
Group Chocolate Sponge Cake
Ingredient
KG
Weight (%)
PETTINA CHOCOLATE SPONGE MIX
0.250
100
Eggs
0.188
75
Water
0.056
22.5
Butter (melted)
0.038
15
Total Weight: 0.531
Group Filling
Ingredient
KG
Weight (%)
BAKELS DARK CHOCOLATE FUDGE
0.200
-
Total Weight: 0.200
Group Filling/Icing
Ingredient
KG
Weight (%)
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.250
100
Cold water
0.250
100
APITO GREEN TEA PASTE
0.005
2
Total Weight: 0.505
Group Garnishing
Ingredient
KG
Weight (%)
APITO CHOCOLATE RICE
0.030
-
FINO DARK CHOCOLATE BUTTONS
0.200
-
Total Weight: 0.230

Method

How to do it:

Green Tea Sponge Cake:
1. Combine Pettina Sponge Mix Complete, eggs, water and Apito Green Tea Paste and whisk on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in 8” round pan.
4. Bake at 180°C for 20-25 minutes.
5. Cool.

Chocolate Sponge Cake:
1. Combine Pettina Chocolate Sponge Mix Complete, eggs and water and whisk on high speed for 5 minutes.
2. Fold in melted butter.
3. Deposit in 8” round pan.
6. Bake at 180°C for 20-25 minutes.
4. Cool.

Filling/Icing:
1. Whisk Whip Brite, cold water and Apito Green Tea Paste on high speed for 3 minutes.

Assembly:
1. Divide the chocolate sponge cake horizontally into two layers.
2. Spread Bakels Dark Choco Fudge over one layer of chocolate sponge cake, then spread green tea filling.
3. Top with the green tea sponge cake.
4. Spread green tea filling.
5. Top with another layer of chocolate sponge cake.
6. Cover the top and sides with the remaining green tea icing.
7. Garnish the sides with Apito Chocolate Rice and the top with chocolate shavings.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Sponge

Finished Product

Finished Product

Cake