Vertical Sponge

This is a fun way to serve a jam and cream filled sponge. The Tefal Cuisine Companion beats the sponge batter to perfection in minutes and you can further enhance the flavour of this cake by making your own seedless raspberry jam (recipe follows). Decorate as desired. I've decorated with chocolate ganache basket weave and white chocolate buttercream (recipe follows) piped flowers. I use a Wilton 1M piping tip for the flowers and Americolor food colouring gels.

Note: Place eggs in warm water for 10 minutes before beating.
Note: I use chilled eggs from an 800 gm carton of 12 eggs.

Sponge

Pre heat oven to 160 deg fan forced.
Grease and paper line 3 x 32x22cm swiss roll baking trays, grease and flour baking paper.

Place 3 tea towels on flat surface, these will be used to roll sponges.

30 gms Butter diced
120 gms Milk
6 Eggs placed in warm water for 10 minutes
240 gms caster sugar
225 gms S.R. flour
Jam
600 mls thickened Cream whipped

Place butter and milk in heatproof bowl. Microwave on low heat setting until butter is almost melted, stir with spoon until butter is fully melted. Set aside stirring occasionally.
Insert whisk in CC. Stopper out.
Add eggs and caster sugar. S8:18min.
Sift S.R. flour into CC bowl. S4:10sec
Select S4:15sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour.
Pour into prepared tins.  Bake 12-14 mins or until sponges spring back when tested. Do not open oven door for the first 10mins.
I use a knife to cut any crusty bits around the edges of the sponge before turning out.
Turn out onto prepared tea towels and roll up starting from one short end, place on wire cooling rack until completely cooled.
Gently unroll when cooled and cut each sponge lengthways and place end to end on flat surface. Spread with jam and cream and staring from one end roll up like a large swiss roll. Upend on cake serving plate and decorate as desired.

Raspberry Jam

300gms frozen raspberries
190gms sugar
Insert mixing blade
Stopper out but place paper towelling over hole in lid to prevent splattering.
Add raspberries and sugar
Sp3:120deg:15mins
Check if jam is set to your liking (jam will continue to set upon standing).
Strain through sieve to remove seeds by stirring and pressing down with a metal spoon.

White Chocolate Buttercream

200 gms white chocolate. Melted in microwave and cooled to room temperature 

230 gms unsalted butter softened 

240 gms icing sugar mixture 

1/2 teaspoon pure vanilla extract 

20 mls thickened cream or omit cream if using this buttercream with a Russian piping tip. 

Insert Kneading Blade. Stopper in 

Add butter, icing sugar mixture and vanilla extract. Sp10:30 sec scraping bowl with spatula after 15 sec. (This may take longer depending on how soft your butter is). Mixture should be soft and creamy and paled in colour. 

Add cooled white chocolate. Remove Stopper. Sp10:15sec scraping bowl with spatula after 10sec. 

Add cream Sp10:5sec. Remove blade and stir through with spatula. 

Add gel colours if desired and mix through with spatula.
Frosting might need refrigeration before piping. 

Pipe or spread Buttercream on to cake or cupcakes and refrigerate until firm.