1. Add the water to Macphie Sponge Mix and whisk on slow speed for 1 minute.
    2. Scrape down and whisk on middle speed for 10-15 minutes or top speed for 5-10 minutes.
    3. Incorporate the fat and mix for a further 1-2 minutes on slow speed.
    4. Deposit into moulds and bake at 190-200oC (375-750oF) for approximately 18 minutes.
    5. Once cooled, slice layers.
    6. Fold whipped Mactop® Traditional with Macphie Raspberry ku-li® and layer the cake with the cream.
    7. Finish with a raspberry and a dusting of Macphie Sweet Snow® .


  • 1000g Macphie Sponge Mix
  • 500g water
  • 150g shortening /cake margarine
  • Mactop Traditional
  • Raspberry ku-li®
  • Fresh raspberries
  • Sweet Snow®