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 for 30 minutes
    4. Meanwhile, prepare salted caramel cream by whipping Mactop Traditional and folding in 20% of 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 Sweet Snow®


  • 1kg Macphie Chocolate Sponge Mix
  • 550g Water
  • 150g Shortening/Cake Margarine
  • Mactop Traditional
  • Luxury Salted Caramel Filling
  • Sweet Snow®
  • Fresh Raspberries