Vanilla Sponge Cake (2 x 2-pound moulds)
  • Imperial Sponge Cake Mix 200 g
  • Eggs (no.2) 4 ea.
  • Water 50 g
  • Vanilla Extract 6 g
  • Allowrie Premium Butter, unsalted, melted 40 g
Simple Syrup
  • Sugar 50 g
  • water 50 g
Vanilla Butter Cream
  • Allowrie Premium Butter, unsalted, cold 300 g
  • Imperial Baker’s cream Shortening 200 g
  • Sugar 240 g
  • Salt 4 g
  • Water 100 g
  • Evaporated Milk 60 g
  • Vanilla Extract 3 g
  • Vanilla Paste 2 g
  • Pink Food Coloring 4 g
  • Imperial Strawberry Fruit Spread 85 g
  • Almond Powder 85 g
  • Imperial Icing Sugar 80 g
  • Imperial Corn Starch 5 g
  • Egg White (1) 30 g
  • Pink Color Powder 0.1 g
Italian Meringue
  • Sugar 65 g
  • Water 20 g
  • Egg White (2) 30 g
  • Edible Gold dust 1 g
  • White Rum 3 g
  • Edible Flower
  1. Prepare the sponge cake, Combine eggs, Sponge cake mix, vanilla and water in a mixing bowl, mix with low speed for 1 minute, then adjust to high speed for another 10-12 minutes
  2. Lower the speed and slowly add warm melted butter until well combined, then scrape the mixing bowl with silicone spatula.
  3. Divide the batter between 2 x 2-pound cake tins, smooth off, then bake at 180°C for 25-30 minutes or until done, rest to cool down.
  4. Prepare Vanilla Butter Cream, mix sugar, salt, water, milk and vanilla in a sauce pan, bring to simmer, stir until sugar dissolved. Take it off the heat and cool it done.
  5. Beat butter and shortening together until light, gradually pour in the cold syrup, add vanilla paste, continue to beat until light and fluffy
  6. Prepare Macaron, Sift together the almond powder, icing sugar, and corn starch. Mix it in with the color powder diluted in egg white (1)
  7. Prepare Italian meringue for macaron, put water and sugar in a sauce pan, bring to simmer, when it reaches 100°C, start whipping the egg white (2) until soft peak, when the sugar reach 116 °C, slowly pour it into the meringue, continue to whip until stiff peak and cool down.
  8. Fold the Italian meringue in with the almond powder mixture, then put in a piping bag pipe into round shape around 3.5 cm on to a baking tray with non stick mat, let them dry, around 45-60 minutes. Bake at 150 °C around 10-12 minutes, let them cool down, brush the macaron shell with gold dust diluted with rum. Fill macaron shells with butter cream and keep in refrigerator for decoration.
  9. Assemble and Decorate: Slice each cake into 2 layers, brush the sponge cakes with syrup, spread butter cream and strawberry spread between each layer, stack them up then apply the crumb coat (thin layer) all around, chill for 20 minutes then apply the final layer of butter cream, smooth it up, keep in refrigerator.
  10. Decorate the cake with pink macaron and edible flowers

RECIPE Created by : Chef Bib Chachaya