1. Decorated Whisked Sponge – Assessed
N5 HPC

2. Learning Intentions
To demonstrate the correct whisking method for a sponge
To show flair with decoration (you must provide the decorations for this)
To pipe neatly

3. Recipe 75g Plain Flour 3 Eggs 75g Caster Sugar Set oven 180c/Gas 5
Correctly line Swiss roll tin
Sieve flour onto a plate
Crack eggs into large bowl and add sugar. Whisk until they leave a trail (‘S’)
Carefully fold in flour ( ½ at a time)
Once all folded in, pour into prepared tin and bake for minutes until set and golden
Turn onto lightly sugared paper and trim the edges
Cover with another piece of sugared paper and roll up tightly to cool
Wash all dishes
When cooled, wrap in cling film and store for next lesson
75g Plain Flour 3 Eggs 75g Caster Sugar

4. Decoration
Whisk cream with icing sugar until soft peaks are formed
Soften jam in a cup
Unroll swiss roll from previous lesson
Spread with jam, leaving a gap at the initial rolling end
Repeat with cream
Carefully roll Swiss roll and tidy edges if cream is messy
Decorate in a way that shows your flair
150ml whipping cream 15ml icing sugar 1 tablespoon jam Decorations of your choice

5. Suggestions

6. Assessment Points to remember Your teacher will assess you
Hygiene
Safety
Efficiency
Finished product presentation
Unit/cupboard tidiness
Your teacher will assess you
They will be recorded to show your progress