Course Chapters

  • 1

    Sponge Cakes - Recipe Download

    • Sponge Cake Recipe Download

  • 2

    Method 1: Simply Perfect Vanilla Sponge

    • How to Make a Vanilla Sponge (Warm Method)

  • 3

    Method 2: Moist Chocolate Sponge

    • How to Make a Chocolate Sponge (Cold Method)

  • 4

    Method 3: Rolled Sponge

    • How to Make a Rolled Sponge

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.

  • Understanding the basic recipe of a vanilla (warm method) and chocolate sponge (cold method)

  • How to make a rolled vanilla sponge (cold method)

  • 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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