Vanilla Sponge:

-4 eggs
-120g sugar
-120g flour
-1/4 tsp baking powder
-1tbs vanilla extract

*Separate eggs and beat white until foamy, gradually add in the sugar and beat to obtain medium peaks, add in egg yolks one at a time. Mix together flour and baking powder. Sift and fold flour mixture into eggs. Bake in jelly roll pan at 350’F until lightly golden.


Filling and Icing:
-200g raspberries
-100g sugar (approx)
-400g whipping cream
-powdered sugar
-cocoa powder

*Boil together berries and sugar. Whip cream until stiff peaks. Fold in about a quarter of the whipped cream into the cooled berry mixture to raspberry moose filling. Fold powdered sugar (to taste) into the remaining whipped cream. Divide the cream into thirds; 1/3 will be used to make flowers and decorating (add coloring accordingly). Fold cocoa powder into the remaining 2/3 to use as icing.


What to Do:
Spread raspberry moose onto cooled sponge cake and roll into a log. Cut a slice off one end of the log about 1 – 1 ½ inches thick (for decorating purposes, optional). Spread a little icing onto the cake slice and place in somewhere on the log to create a “chopped off branch” on the log. Cover the log and the branch with the chocolate cream. Drag a fork along the log to create a bark like appearance. Decorate the log as you please. The poinsettias are done with red icing and a leaf tip …they’re basically a bunch of red leaves placed in a circle to resemble a flower.


Reference for Vanilla Sponge: Madam Quốc Việt of Gia Chánh Quốc Việt