RYAN EEDION O. ALONZO
California Raisins, chantilly cream and dark chocolate. These soft sponge cake rectangles spoil us with rich dark chocolate, luscious chantilly cream, and naturally sweet, no-added sugar California Raisins. This product is simple to make, has non-intimidating elegance, and easily enjoyable by anyone.
In a bowl, soak the California Raisins in water.
Cover and set aside for at least 2 hours.
Drain and set aside.
Preheat the oven to 200°C. Grease two (2) 23.6 x 15.7-inch tray, then line with parchment paper.
Using a stand mixer fitted with a wire whisk attachment, whip egg yolks and sugar (A) until light and fluffy.
Fold in the cake flour and baking powder.
Fold in the water and vegetable oil. Set aside.
In a separate mixing bowl, whisk egg whites and cream of tartar until bubbly.
Add in sugar (B) slowly and whip until medium peak.
Using a flexible spatula, fold in the two mixtures together.
Fold in the chopped California Raisins.
Pour the batter into the prepared pan and spread evenly using an offset spatula.
Bake at 200°C for 9 to 10 minutes until the cake tester comes out clean.
Remove from tray and set onto a wire rack to cool completely.
Once cool, cut each sponge sheet into six (6) equal rectangles. Set aside.
Dissolve gelatin powder in warm water. Set aside.
Using a stand mixer fitted with a wire whisk attachment, combine whipping cream, caster sugar and vanilla essence. Whip until medium peaks form.
Fold in the gelatin mixture. Use immediately.
In three (3) 7-inch square cake molds, place one (1) sponge sheet at the bottom.
Pour in 160 grams of chantilly cream.
Add in 1/3 of the soaked California Raisins.
Repeat process two (2) more times.
Add in a final layer of California Raisin sponge sheet.
Place in the chiller for at least 5 hours or overnight to set the chantilly cream.
Unmold each cake mold and cut into six (6) rectangle pieces.
Coat each rectangle with the dark chocolate followed by the desiccated coconut.
Serve chilled.
Ingredients
Directions
In a bowl, soak the California Raisins in water.
Cover and set aside for at least 2 hours.
Drain and set aside.
Preheat the oven to 200°C. Grease two (2) 23.6 x 15.7-inch tray, then line with parchment paper.
Using a stand mixer fitted with a wire whisk attachment, whip egg yolks and sugar (A) until light and fluffy.
Fold in the cake flour and baking powder.
Fold in the water and vegetable oil. Set aside.
In a separate mixing bowl, whisk egg whites and cream of tartar until bubbly.
Add in sugar (B) slowly and whip until medium peak.
Using a flexible spatula, fold in the two mixtures together.
Fold in the chopped California Raisins.
Pour the batter into the prepared pan and spread evenly using an offset spatula.
Bake at 200°C for 9 to 10 minutes until the cake tester comes out clean.
Remove from tray and set onto a wire rack to cool completely.
Once cool, cut each sponge sheet into six (6) equal rectangles. Set aside.
Dissolve gelatin powder in warm water. Set aside.
Using a stand mixer fitted with a wire whisk attachment, combine whipping cream, caster sugar and vanilla essence. Whip until medium peaks form.
Fold in the gelatin mixture. Use immediately.
In three (3) 7-inch square cake molds, place one (1) sponge sheet at the bottom.
Pour in 160 grams of chantilly cream.
Add in 1/3 of the soaked California Raisins.
Repeat process two (2) more times.
Add in a final layer of California Raisin sponge sheet.
Place in the chiller for at least 5 hours or overnight to set the chantilly cream.
Unmold each cake mold and cut into six (6) rectangle pieces.
Coat each rectangle with the dark chocolate followed by the desiccated coconut.
Serve chilled.