1. Add the water to Macphie Chocolate Sponge Mix and whisk on slow speed for 1 minute.
    2. Scrape down, add the shortening/cake margarine and whisk on middle speed for 10-15 minutes.
    3. Deposit 230g into two 15cm round tins and bake at 170-180oC (340-360oF) for 30 minutes.
    4. Meanwhile, prepare salted caramel cream by whipping the Macphie Mactop® Traditional and folding in 20% of Macphie Luxury Salted Caramel Filling.
    5. Once sponge is cooled, sandwich two layers with salted caramel cream.
    6. Finish with salted caramel cream on top and decorate with fresh raspberries.
    7. Finish with a dusting of Macphie Sweet Snow®.


  • 1000g Macphie Chocolate Sponge Mix
  • 550g water
  • 150g shortening/cake margarine
  • Mactop® Traditional
  • Macphie Luxury Salted Caramel Filling
  • Macphie Sweet Snow®
  • Fresh raspberries