date:Jul 17, 2014
d square cake pans with 2 strips of baking paper, overlapping on the base and up both sides.
7. Cut eight 12cm squares from the sponge. Place 1 sponge square in the base of each pan. Cut remaining sponge into rectangles and use to line the sides of the pans without any gaps. Mix the raspberry gel to loosen. Spread half the raspberry gel thinly over the sponge bases.
8. Place half the chantilly cream in a piping bag fitted with a plain nozzle. Thinly pipe chantilly cream over the raspberry gel