Place measured water, egg and sponge mix into mixing bowl first.
Mix for ± 1 minute on slow speed and 10 minutes on fast speed. Make sure whisk has full compliment of wires.
Scale off 3600g batter into a greased and paper lined tray.(75 cm x 45 cm)
Bake at 180° C for ± 25 minutes.
Remove from oven and leave sponge to cool.
Meringue
Mix Meringue ingredients together with a whisk until viscous, smooth and firm enough to pipe and hold (can also be coloured). Pipe small meringues and dry over night on 100° C.
Cut the sponge into 9 cm wide strips and cut in half lengthways, to make two layers.
Sandwich the layers together and cover the strips with Choc Whip & Go.
Mark the strips every 5 cm and cut, then decorate with Choc Whip & Go and Meringue's.
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