APCA chef online present you this program of European sponges by Inhouse Executive Pastry chef Lim Chin Kheng. Chef Lim is Silver medalist of Asia Pastry championship and represented Malaysia for world Pastry cup. He has a very great sense for sponges, and he has divided the entire topic into American sponges, Asia Sponges and European sponges. We all know that sponges are basically made of Eggs, Sugar, Flour and Fat. The ratio of egg decides the texture and lightness of the sponges, not forgetting the hot or cold process method. This topic will cover the topic of sponges and take it next level to complete a cake or pastry based on that sponge. All the recipes in the program are already tried and tested so the students could be assured of a quality learning and a stable product. Students are encouraged to ask question in case they have any. Menu of the program CasinoChocolate sandwichThe CakeFrasierFramboise ChocolateThe GateauCardinal CafMarron MarronTiramisuValenciaPlease note that each recipe may have a sub recipe and based on a certain quality of Ingredients. Any kind of changes in the recipes may not result in the same product and may be to be tried and tested
