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 sponge mix onto a 75cm x 75cm baking sheet and bake at 250ºC (480ºF) for 5-7 minutes.
    4. Meanwhile, prepare the raspberry cream by whipping Mactop® Traditional, drizzle in Macphie 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 Macphie Sweet Snow®.


  • 1000g Macphie Chocolate Sponge Mix
  • 600g water
  • Macphie Mactop® Traditional
  • Macphie Raspberry ku-li®
  • Frozen raspberries
  • Macphie Sweet Snow®
  • Caster sugar