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Decorative Lining Sponge Cake
Lining Sponge are originallly Roulade Sponge Cake meant for Swiss Roll but with decorative motive imprinted unto them. Roulade Sponge are preferred for their flexibility and durability to be bent into shape. Lining Sponge are used extensively to make a plain cake or dessert looks more outstanding as well as to add more flavour and colour into it. Besides, it will also add a sense of colour to your dessert.

Below is a video showing you how to bake Decorative Lining Sponge. It may take some time for the video to load and your patience are very much appreciated. Press on the play icon if video does not start automatically. Happy Baking.
Recipe
120 gm Unsalted Butter
120 gm Icing Sugar
120 ml (4 nos) Egg White
85 gm Soft Flour
25 gm Melted Butter

For Roulade Sponge
10 nos Egg Yolk
60 ml Honey
60 ml Corn Oil
10 nos Egg White
170 gm Sugar
150 gm Soft Flour
Method
For Making Decorative Lining Sponge Paste
1) Beat butter and icing sugar together at low speed till mixed. (Do not mix till fluffy)
2) Slowly add in the egg whites. Continue to beat at low to medium speed will mixed and smooth.
3) Add in flour and cocoa powder and mix till a smooth consistency. Use a spatula to mix in any excess flour on side of bowl.
4) Line a 9" (23 cm) baking tray with Baking Parchment Paper and spread a thin layer of paste evenly on the surface.
5) Use a comb scraper to create linings on the paste.
6) Leave the tray in a chiller or freezer for the paste to harden and set before starting the next step.

For Making Roulade Sponge
1) Whisk egg yolks at high speed till double in volume and thick (Ribbon State).
2) Add in honey and whisk till mixed.
3) With the mixer on at high speed, slowly add in the oil. Once oil is mixed stop the mixer immediately.
4) In another bowl, whisk the egg whites and sugar till fluffy (Meringue).
5) Fold the meringue into the egg yolk batter.
6) Lastly fold in flour.
7) Pour the Roulade Sponge mixture into the now cooled tray with the Lining Sponge Paste.
8) Bake in oven at 200C (392F) for 10 minutes till golden brown.
9) Leave aside to cool before turning over the tray and removing the parchment paper. The lining sponge is now ready to be used.

Recipe makes 4 X 23 cm X 23cm (9") square baking tray.
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