Course Chapters
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1
Sponge Cakes - Recipe Download
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Sponge Cake Recipe Download
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2
Method 1: Simply Perfect Vanilla Sponge
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How to Make a Vanilla Sponge (Warm Method)
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3
Method 2: Moist Chocolate Sponge
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How to Make a Chocolate Sponge (Cold Method)
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4
Method 3: Rolled Sponge
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How to Make a Rolled Sponge
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What You'll Learn
One of the most important fundamentals in pastry and cakes is the sponge. There are many methods and you'll be learning all of them one step at a time.
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Understanding the basic recipe of a vanilla (warm method) and chocolate sponge (cold method)
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How to make a rolled vanilla sponge (cold method)
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Assessment of a good sponge and the desired result for a perfect sponge
Instructed by
Head of Faculty
Chef Christiane Trilck
Chef Christiane is trained in Culinary at the RBZ University, Germany for three years as a Masterchef. Over a span of 20 years, she has been an executive pastry chef at The Waldorf Astoria, Versace Hotel, Madinat Jumeirah in the UAE, Intercontinental Phoenicia in Beirut & The Grove Watford. She has also worked with the British chocolate master, Tony Hoyle & Celebrity Chef, Jo Barza. Her training experience includes being a key pastry trainer for Hilton Hotels, Waldorf and Conrad Hotels across the Arabian Peninsula.
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