1. Add the water to Macphie Chocolate Sponge Mix and whisk on slow speed for 1 minute
    2. Scrape down and whisk on middle speed for 5 minutes
    3. Deposit 1kg onto a 75cm x 75cm baking sheet and bake at 250ºC for 5-7 minutes
    4. Meanwhile, prepare the raspberry cream by whipping Mactop Traditional, drizzle in Raspberry ku-li® and fold in 10% chopped frozen raspberries
    5. Once sponge is cooled, place on a sheet with sprinkled with caster sugar and spread with raspberry cream and roll
    6. Finish with a dusting of Sweet Snow®


  • 1kg Macphie Chocolate Sponge Mix
  • 600g Water
  • Mactop Traditional
  • Raspberry ku-li®
  • Frozen Raspberries
  • Sweet Snow®
  • Caster Sugar