Chocolate Apricot Sponge

Preparation time: 30 minutes
Cooking time: 20 minutes
Makes 1 double sponge

Preparation time: 20 minutes
Cooking time: 35 minutes
Makes 1 x 19 cm square cake

Preparation time: 30 minutes
Cooking time: 30 minutes
Makes 1 x 23 cm layer cake

Preparation time: 20 minutes
Cooking time: 30 minutes
Makes 1 x 19 cm square cake

INGREDIENTS
Base
115g Sweet biscuits, coarsely broken
75g Golden Churn butter, melted

INGREDIENTS
Bottom Layer
100g Biscuits Cake
50g Butter
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Preparation time: 25 minutes
Cooking time: 35 minutes
Makes 1 x 23 cm round cake

Preparation time: 35 minutes
Cooking time: 8 minutes
Makes 1 Swiss roll

INGREDIENTS
Butter Oil Substitute to grease
100g (1/2 cup) caster sugar
1 x 75g pkt toasted slivered almonds
1 x 350g pkt double unfilled round sponge cake
125ml (1/2 cup) fresh espresso coffee
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Preparation time: 30 minutes
Cooking time: 6 minutes