Related Searches: Chocolate Sponge Cake, Vanilla Sponge Cake
... , 1 punnet strawberries, 1 punnet raspberries, 1 punnet blueberries, 1 orange juiced and rind finely grated, 4 sponge finger biscuits, 0.5 cup sugar, 250 g marscarpone. Method: Heat sugar and finely grated rind and juice ...
... until soft peaks form. Fold into the mascarpone mixture, along with the orange zest. Pour the mixture over the sponge fingers and smooth the top. Cover and chill for at least 4 hours or overnight. To serve, decorate with ...
... icing sugar, 120 g fresh raspberries, baking paper, 2 tsp gelatine powder, 300 ml cream whipped, 250 g sponge fingers, 3 egg whites beaten stiffly, 2 pkt white chocolate melts. Method: Grease and line the base and sides ...
... , 25 g plain dark chocolate. Method: Stir together the coffee and grappa or brandy in a bowl. Dip the sponge fingers into the liquid to coat evenly, then arrange half of them in the base of a small shallow dish or ...
... : 750 g cream cheese softened, 0.66 cup caster sugar, 2 tsp vanilla bean paste, 300 g Italian sponge finger biscuits, 2.5 cups espresso coffee cooled, 125 g raspberries, 2 tbs cocoa powder. Method: Using an electric ...
... thickened cream softly whipped, 1 kg block cream cheese chopped and softened, 0.75 cup marsala, 600 g sponge finger biscuits halved crossways, 1 tbs cocoa, 450 ml black coffee, 400 g dark baking chocolate coarsely grated ...
... cup icing sugar sifted, 50 g butter melted, 2 limes, 1 tsp ground ginger, 20 g gelatine leaves, 125 g sponge finger biscuits, 220 g light cream cheese, 500 g light ricotta, 350 g low fat vanilla yoghurt, 30 g almond meal ...
... thickened cream, 3 free range eggs separated, 0.25 cup caster sugar, 250 g mascarpone cheese, 200 g sponge finger biscuits, 2 tsp cocoa powder. Method: Combine coffee and wine in a shallow bowl. Refrigerate until needed ...
... g shortbread biscuits, 1 cup roasted and salted macadamia nuts finely chopped, 1 cup caramel spread, 200 g Italian sponge finger biscuits, 4 bananas, 0.33 cup icing sugar mixture, 500 g mascarpone, 0.5 cup double thick ...
... coffee granules, 1 cup Boronia All 'Uovo liqueur, 300 ml thickened cream, 40 g icing sugar, 250 g sweet sponge finger biscuits, Cocoa powder, 500 g mascarpone cheese. Method: Combine coffee, 1 1/4 cups hot water and 2/3 ...
... with two crispy layers of meringue, mascarpone, fresh berries and espresso syrup. Ingredients: 75 g Italian sponge finger biscuits each cut into thirds, 0.5 cup strong espresso, 2 tsp cocoa powder, 125 g strawberries ...
... -creams to pack a familiar punch. Ingredients: 0.5 cup espresso coffee cooled, 0.5 cup fortified wine, 24 sponge finger biscuits, 1 L tub vanilla ice-cream softened but not melted, 1 L tub coffee gelato softened but not ...
... , 180 g dark chocolate coarsely chopped, 2 tbs espresso coffee cooled, 2 tbs coffee liqueur, 12 sponge finger biscuits. Method: Using an electric mixer, beat cream, sifted icing sugar, vanilla paste and cinnamon in ...
Ingredients: 5 tbs strong espresso coffee, 75 g dark muscovado sugar, 4 tbs coffee liqueur, 75 g sponge finger biscuits broken into large pieces, 400 g good-quality ready-made custard, 250 g mascarpone cheese, 1 tsp ...
Ingredients: 3 tsp instant coffee, 7 tbs icing sugar, 1 cup water boiling, 12 sponge finger biscuits, 250 g mascarpone cheese, 0.6 cup double cream, 3 tbs kirsch, 250 g fresh raspberries, 75 g white chocolate diced. ...
... into a bowl. Lightly grease and line a 20x8x7cm deep (base measurement) loaf pan with baking paper. Dip 6 sponge fingers into orange juice, one at a time and line the base of prepared pan, trimming if necessary. Spoon 1 ...
Ingredients: 0.6 cup strong coffee cooled, 75 g soft light brown sugar, 4 tbs coffee liqueur, 100 g sponge fingers snapped in half, 1.2 cup shop-bought ready-made fresh custard, 250 g mascarpone cheese, 1 tsp vanilla ...
An Irish take on a classically Italian dessert. Ingredients: 100 g sponge fingers, 2 tsp Kahlua, 3 tbs Irish cream liqueur, 250 g ricotta, 50 g caster sugar, 2 medium egg separate yolks and whites, 20 g milk chocolate ...
... sugar, 250 g mascarpone, 1.5 cup strong black coffee cooled, 0.33 cup Marsala wine, 30 Savoiardi sponge fingers, 3 ripe yellow peaches destoned, 2 thinly sliced, 1 thickly sliced, 0.33 cup blanched hazelnuts toasted ...
... a second piece lengthways to form a cross. Cut each sponge lengthways into 3 strips. Spread each with a layer of ... . Place sugar in a bowl. Using the tip of your finger, coat each rose petal with egg white. Spoon over the ...
... vanilla bean paste. Beat until firm peaks form. Using a serrated knife, trim 1cm slice from top of each sponge. Place a sponge on a cake stand or large serving plate. Spread with 1/3 of the cream mixture. Top with 1/3 ...
... (Rewhisk with a balloon whisk if mixture splits on standing.). Thinly slice half of the strawberries. Halve each sponge cake horizontally to form 4 layers. Place 1 layer of cake on a serving plate. Spread withcup ganache ...
This light and airy Italian sponge has a zingy orange kick paired with a fresh lime syrup to make a delightful dessert perfect for entertaining. ; Ingredients: 200 g unsalted butter, 150 g caster sugar, 1 tsp baking ...
The combination of creamy white chocolate and zesty lime makes these sponge slices delicious. Ingredients: 150 g self raising flour, 125 g caster sugar, 0.5 tsp baking powder, 125 g unsalted butter, 2 eggs cracked and ...
... 0.25 cup custard powder, 0.5 cup caster sugar, 2 cup milk, 200 g dark chocolate chopped, 460 g double unfilled sponge cake, 0.75 cup thickened cream whipped, 250 g fresh mixed berries, 0.25 cup mint leaves, 1 egg whites ...
Ingredients: 280 g lemon butter spread, 600 ml thickened cream, 1 sponge cake double unfilled. Method: Make the sponge cakes as per instructed on packets. Whip thickened cream and lemon butter until soft peaks. Gently ...
... room temperature, 0.75 cup caster sugar, 1 cup plain flour sifted. Method: Line a cake tin deep enough for a sponge cake with baking paper. Preheat fan forced oven to 170°C. Place eggs and sugar in bowl and beat until it ...
... , syrup side down. Top with remaining mascarpone cream and drizzle with syrup. Serve with any remaining syrup. Categories: Easter; Desserts; Italian; Baking; Low salt; Sponge cake; Pescatarian; Vegetarian. Complexity: 3.
... 2 L thickened cream, 600 g cherries, 2 mangoes sliced, 2 punnets raspberries, 3 pavlovas, 200 g savoiardi sponge biscuits roughly crumbled, 600 g dark chocolate, 1 tbs caster sugar. Method: Place chocolate in a heatproof ...
... in the ovenproof freezerproof dish, then stir in the caster sugar along with 2 tablespoons cold water. Spoon the sponge mixture over the top, and smooth the surface. Bake for 50 minutes, or until golden brown and firm to ...
... of the oven. Sift flours together in a bowl. Repeat sifting 3 more times. This will help make the sponge light and fluffy. Beat eggs in a large bowl on medium speed until frothy and combined. Increase speed to high ...
In this recipe, the egg yolks and whites are whisked separately to give you the perfect sponge cake: light, airy, and well-risen. The combination of whipped cream and strawberries makes this a classic summer dessert. ...
... 1/3 of the cream. Repeat layering once more. Top with remaining cake piece, remaining cream and mango. Serve. Categories: Desserts; Baking; Low salt; Mango; Sponge cake; European; Pescatarian; Vegetarian. Complexity: 3.
... with remaining cake. Decorate with remaining strawberries and sprinkle with icing sugar. Categories: Desserts; Italian; Mothers day; Low salt; Sponge cake; Pescatarian; Strawberry; Gluten free; Vegetarian. Complexity: 3.
... " when it has almost doubled in mass and it has lightened to a yellowish-white colour. Categories: High fibre; Chocolate; Desserts; Italian; Low salt; Sponge cake; Pescatarian; High protein; Vegetarian. Complexity: 3.
... soft peaks form. Spread over the preserves. Top with the remaining layer, rounded side up. Sift confectioner's sugar over the top and serve immediately. Categories: American; Sponge cake; Baking; Desserts. Complexity: 2.
... tin and slice in half horizontally. Cover the bottom half with the buttercream and the top half with the lemon curd. Sandwich together and serve. Categories: North american; Sponge cake; Baking; Desserts. Complexity: 2.
Light and fluffy with extra strawberries encased in batter. Ingredients: 4 eggs, 1 cup strawberries, 1 pinch salt, 0.75 cup cornflour, 1 tbs custard powder, 0.5 tsp bicarb of soda, 1 tsp cream of tartar, 1 cup whipping ...
... easy custard cream cake that you can whip up in no time for any occasion. Ingredients: 460 g Woolworths double unfilled sponge, 1 L whole milk, 200 g icing sugar, 4 egg yolks, 2 tsp vanilla essence, 160 g corn flour, 2 ...
... , 0.5 cup icing sugar sifted, 1 tsp vanilla extract, 0.5 cup freshly brewed coffee, 450 g unfilled vanilla sponge slab, 2 tbs cocoa, 50 g soft figs finely chopped, 2 tbs brown sugar, 150 g hazelnuts, 250 g mascarpone ...
... base. Pour into a loaf pan, cover and freeze for 4-5 hours or until almost set. Meanwhile, for the sponge, preheat oven to 190°C. Grease and line 2 x 21cm round springform pans. Beat eggs and caster sugar together until ...
... whipping cream with icing sugar until fluffy. Now layer half your cream and half your cherries onto one sponge, then place the second sponge on top. Use the rest of the cream and cherries on top and sides of your cake ...
... still soft and combine with mascarpone. Spread cream over jam and top with half the strawberries. Re-roll sponge and transfer to a serving tray, seam side down. Top with strawberries. Slice and serve. Categories: Roulade ...
... one side. Layer the center of the cake with the cream and jam and place the other half of the sponge on top. Prepare the icing as per pack instructions and cover the cake, garnishing with the chocolate pieces. Categories ...
... cup slivered almonds. Method: Line a 6 cup pudding basin with a double layer of plastic wrap. Cut a round of sponge to fit into the base of the pudding basin and a second round large enough to cover the top. Place small ...
... so the next time with the blueberry one as the blue colour didn't end up coming through once dried. Cut the sponge cake into roughly 4 by 4 centimetre pieces with a sharp knife to cut through both layers. Use a fork to ...
... over the roll and, using a fork, rough the surface to represent tree bark. Place the smaller piece of sponge roll at the side of the log to represent a cut branch. Cover with remaining chocolate mixture. Dust with icing ...
... onto the baking paper. Remove pan and carefully peel away the baking paper. Cover sponge in plastic wrap and roll up from short end. Set the sponge aside for 30 minutes to cool. To make the filling, beat cream until soft ...
... and 1 tablespoon of sugar in a bowl. Leave to thaw, then chop into pieces and reserve the liquid. Cut the sponge into pieces and spread half of it in a single layer in the bowl. Sprinkle over half of the Kirsch and top ...
... on trays, within the square outline, to completely cover. Bake for 12 minutes or until golden. Turn oven off and leave sponges in oven to cool slowly. To make the mascarpone cream, place 2 1/2 tbs cold water into a small ...
... the flavour pairing in this recipe - the bitter tang of stout brings an added dimension to the rich, moist sponge cake. Ingredients: 325 g unsalted butter, 1.32 cup stout, 580 g caster sugar, 270 g plain flour, 85 g ...
... coconut, 0.5 cup milk, 2 cup pure icing sugar, 30 g butter, 450 g unfilled sponge slab, 0.33 cup cocoa. Method: Trim edges of 1 sponge cake layer. Cut into 12 cubes measuring 5cm each. Place onto a baking tray lined with ...
... paper towels. Cut watermelon into 1.5cm-thick slices, trimming and discarding rind, then arrange on tray. Cut sponge cakes in half horizontally and trim tops, if necessary, to create an even surface. Place 1 cake layer ...
... 1 tsp icing sugar mixture, 2 tsp Vegemite, 90 g dark chocolate chopped, 460 g Woolworths double unfilled sponge, 200 g vanilla frosting. Method: Place cream, icing sugar and Vegemite in a small saucepan over medium heat ...
... sugar, 3 egg whites only, 50 g white chocolate grated. Method: Combine the coffee and Frangelico. Cut the sponge cake into cubes and divide half the cubes between 4 glasses. Add a tablespoon of the coffee mixture to each ...
... , then unroll carefully. Add half the strawberries to the fromage frais or yoghurt and spread over the sponge. Roll the sponge up again and trim the ends. Dust with icing sugar and decorate with a few strawberries. Purée ...
... a separate bowl until stiff peaks form. Carefully fold the whites into the chocolate mixture until well combined. Tip the sponge mixture into the prepared tin and shake to level it. Bake in a preheated oven, 180°C for 15 ...
... on top and then bake for 60 minutes. Allow the cake to cool for 20 minutes afterwards and serve with zest to garnish. Categories: Desserts; Italian; Low fat; Eggs; Sponge cake; Low saturated fat; Orange. Complexity: 4.
Ingredients: 600 ml thickened cream, 0.5 cup Grand Marnier, 0.25 cup soft icing mixture, sifted, 1 unfilled vanilla sponge cake layer, 200 g dark chocolate, 120 g slivered almonds, 125 g dried figs. Method: Line a 6-cup ...
Ingredients: 2 cup thickened cream, 0.5 cup mint leaves chopped, 250 g strawberries hulled, chopped, 460 g unfilled sponge cake, 4 eggs separated, 0.5 cup caster sugar; plus 1/4 cup caster sugar; 2 tbs caster sugar. ...
... a spreadable consistency. Remove cakes from freezer and remove packaging. You will only use 1 chocolate and 1 plain sponge. Level domed tops of both then split each in half through the centre to make 4 cake layers. Using ...
... it out today. Ingredients: 300 ml thickened cream, 2 tbs icing sugar, 2 tbs coffee liqueur, 1 flake bar, sponge biscuits, 250 g mascarpone. Method: Beat a tub of mascarpone with thickened cream and icing sugar to taste ...
... sprinkles and roll gently to coat on all sides. Place on wire rack to set. Repeat with remaining sponge cubes, adding remaining 100s and 1000s to the bowl when necessary. Categories: Low salt; Peanut free; Seafood free ...
... 100s & 1000s. Method: Using an 8cm round cookie cutter or glass as a guide, cut 2 rounds from each sponge cake (see Tip). Reserve 2/3 cup frosting, then divide remainder among 4 small bowls. Tint 1 portion pale purple ...
... 0.25 cup caster sugar, 2 cups thickened cream, 0.5 tsp vanilla bean paste, 460 g Woolworths double unfilled sponge. Method: Place strawberries and 2 tbs sugar in a large bowl and toss to combine. Set aside for 15 minutes ...
... g icing sugar keep 40g for garnish, 1 tsp cinnamon, 0.8 cup whipped cream whipped, 4 tbs cocoa powder half for sponge and half for icing. Method: Pre-heat the oven to 200°C/180°C fan-forced. In a mixing bowl, beat the ...
... that you have a hardened base to spread the next softened layer onto. When the final layer is frozen, press the sponge down on top of the ice cream, cover with cling film and freeze for a final 2 hours. Remove from the ...
... cookies ice cream slightly softened, 6 egg whites, 1.5 cup caster sugar, 1 unfilled chocolate sponge 2 layer. Method: Separate sponge cakes and place 1 of the cakes on a baking tray (freeze remaining cake for another ...
... , 2 bottles hard set chocolate ice cream topping, whipped cream, 2 unfilled sponge slabs, 0.5 cup strawberry jam. Method: Trim sides from both sponge slabs then cut each into 9 even squares. Halve squares through the ...
... in a preheated oven, 180°C for 20 minutes. Remove from the oven and cool in the tin. Turn the cooled sponge out on to a piece of greaseproof paper dusted with icing sugar. Whip the cream for the filling in a large clean ...
This easy to make, budget friendly citrus and blueberry cake recipe combines moist sponge with juicy blueberries, perfect served for afternoon tea. Ingredients: 0.75 cup caster sugar, 1.5 cup frozen blueberries, 2 tsp ...
... the Woolies cream in a can, or you can whip your own cream if desired. Dust over the icing sugar and sprinkle over the pistachios if using. Enjoy!. Categories: Desserts; Low salt; Sponge cake; Portuguese. Complexity: 2.
... whites with the egg yolk mixture. Then fold in flour and then the remaining egg whites. Allow to completely cool on wire rack and enjoy. Categories: Australian; Desserts; Sponge cake; Low saturated fat. Complexity: 2.
... cakes together. Dust with icing sugar to serve. Categories: Quick and easy dessert; Desserts; Italian; Seafood free; Soy free; Sponge cake; Pescatarian; Tree nut free; Peanut free; Vegetarian; Sesame free. Complexity: 3.
... the contents. Bake for 50 minutes or until cooked fully through. All to cool slightly before serving with broken gingerbread cookies and whipped cream. Categories: Desserts; Baking; Sponge cake; European. Complexity: 2.
... or until cooked fully through. Once the cake is cooked, allow to cool before you cover it with your icing.Suggested serving with whipped cream. Categories: Desserts; Sponge cake; European; Christmas. Complexity: 4.
... berries. Categories: Easter; Seafood free; Soy free; Pescatarian; Peanut free; Dairy free; Raspberry; North american; Desserts; Baking; Mothers day; Sponge cake; Tree nut free; Sesame free; Vegetarian. Complexity: 3.
... bread to cool on a rack before slicing. Categories: Seafood free; Mango; Eggs; Soy free; Peanut free; Pescatarian; Filipino; Banana; Halal; Desserts; Sponge cake; Tree nut free; Sesame free; Vegetarian. Complexity: 2.
... spread another one-third of the cream. Then top with the third cake and spread over the remaining cream. Sprinkle with the toasted coconut and serve. Categories: American; Sponge cake; Baking; Desserts. Complexity: 3.
... cream, sugar, and the remaining vanilla extract until stiff. Slice the shortcakes in half and fill each with whipped cream and strawberries. Serve warm. Categories: American; Sponge cake; Baking; Desserts. Complexity: 3.
... and firm to the touch. Leave to cool completely in the tin before serving. Categories: Soy free; Vegetarian; Peanut free; Seafood free; Halal; Pescatarian; North american; Sponge cake; Baking; Desserts. Complexity: 2.
... cream, 0.25 cup icing sugar, 80 g dark chocolate grated, 1 orange rind grated, 350 g double layer unfilled sponge cake, 2 tbs cocoa, 0.33 cup brandy, 0.5 cup ricotta cheese, 100 g slivered almonds. Method: Place ricotta ...
... an electric mixer, until soft peaks form. Add chocolate and mix until well combined. Pour mixture over the sponge cake and chill for 3 hours or until firm. To make chocolate curls, melt remaining chocolate in a heatproof ...
... Using a large metal spoon, gently fold ingredients together. Pour mixture into pan. Bake for 10 minutes, or until sponge springs back when gently pressed. Lay a clean tea towel on a flat surface and cover with a sheet of ...
... such a simple birthday cake to make! You don't even need an oven. Ingredients: 2 Woolworths unfilled sponge slab, 230 g philadelphia classic icing, 1 punnet raspberries, 0.33 pkt Wernli petit Couer, 15 creative kitchen ...
... is a must-try. Ingredients: 300 ml thickened cream, 1 tsp vanilla bean paste, 460 g Woolworths double unfilled sponge cakes, 2 tbs apricot jam, 2 yellow peaches halved, destoned, thinly sliced into wedges, 0.5 cup ...
A creamy cake with a deliciously soft sponge with the fresh taste of banana. Ingredients: 400 g pannetone sliced, 100 g banana mashed, 2 cups chocolate ice cream softened, 0.4 cup whipped cream. Method: Get a suitable ...
This lemony almond sponge is baked in a crisp shell of cinnamon-flavoured pastry lightened with soft white pork lard, which is often used instead of butter in Spain to make cookies and pastries. Ingredients: 100 g lard, ...
This vividly coloured cake is light and fluffy, thanks to the buttermilk in the sponge layers. Ingredients: 1.0 cup vegetable oil, 250 g plain flour, 2 tbs natural cocoa powder, 1 tsp salt, 1 tsp bicarbonate of soda, 2 ...
... the raspberries. Spoon half of the mixture into the paper cases, dot over a little lemon curd, then add the remaining sponge mixture. Place in a preheated oven, 200°C , Gas Mark 6, for 12-15 minutes until golden and firm ...
... a mixing bowl and whisk with an electric hand whisk until soft peaks form. Peel the top parchment from the sponge, trim the sides to neaten them, then drizzle over the Amaretto or brandy. Spread with the cream, scatter ...
... , 0.5 cup cocoa, 4 chocolate coated licorice sticks, 5 ml canola cooking spray, 1 halloween skeleton, 50 Cadbury fingers milk chocolate, 2 eggs lightly beaten, 1.25 cup caster sugar, 15 g queen black writing icing, 200 g ...
... -cream cake which can be made ahead for a refreshing no-fuss dessert. Ingredients: 250 g Arnott's Scotch finger biscuits, 100 g unsalted butter melted, 500 ml vanilla ice-cream softened, 1 L mango sorbet softened, 125 g ...
... you need are four ingredients to create this delicious no-bake lemon cheesecake slice. Ingredients: 1 pkt scotch finger biscuits, 250 g cream cheese, 395 g condensed milk, 0.33 cup lemon juice. Method: Line slice tray ...
... cream. Freeze for a further 30 minutes. Spread a second layer of jam and finish with a layer of lamington fingers, joined together with more jam. Finish with a final layer of ice-cream. Freeze for 30 minutes or until you ...
... Condensed Milk, 150 g Nestle bakers choice dark choc melts melted, 680 g Nestle Kit Kat bars broken into fingers, 125 g fresh strawberries. Method: Grease a 22cm round springform pan. Line base and side with baking paper ...
... raspberries, 1 tsp confectioner's sugar. Method: Line the bottom of the cake pan with wax paper. Arrange the lady fingers, sugar side out, around the sides of the pan. Bring the milk and vanilla to a simmer in a medium ...
... in a bowl. Remove the cake from the oven and drizzle the mixture over the cake. Cut into 12 fingers or squares and top each with a crystallized orange and lemon slice. Heat 4 tablespoons shredless marmalade in a small ...
... sugar, 225 g white chocolate melts. Method: Lightly grease a 12-hole muffin tray with removable bases. Using fingers, flatten macaroons until they fit the base of muffin holes. Combine gelatine and 2 tbs of water in a ...
... out half of the remaining marzipan to a 20cm circle. Place on top of cake and press firmly, then use fingers to crimp edges to decorate. Mark marzipan in a criss-cross pattern with the back of a knife. Roll remaining ...
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