Chocolate Sponge Cakes With Raspberry Mousse
Posted on 31/12/1969

INGREDIENTS

185g can Creamy Evaporated Milk
75g caster sugar
1/2 cup thawed, frozen raspberries
70g Vitarium Gluten Free Self Raising Flour
1/2 packet Vitarium Raspberry Jelly
15g Cocoa
3/4 cup hot water
1/2 raspberries to decorate
3 eggs

STEP ONE

To make mousse: Combine jelly with hot water, mash or blend raspberries and add to jelly. Set aside to cool to room temperature. Beat evaporated milk in a large bowl using electric mixer for about 5 minutes. Add jelly mix and beat until combined. Place in fridge to cool.

STEP TWO

Preheat oven to 160 (fan forced) and line a swiss roll pan (approx 25 x 30cm) with non stick baking paper. Beat eggs and sugar in a large bowl for about 5 minutes. Combine flour and cocoa then gently fold into egg mix. Pour into prepared pan and bake for about 12-14 minutes.

STEP THREE

Remove from oven and cool for 5 minutes. Turn out onto cutting board and remove baking paper carefully. Using a 6cm cutter, cut circles from sponge. Sandwich together with a tablespoon of mousse and top with raspberries if desired. Once filled, they are best eaten within an hour.