Let Them Eat Cake: Pidy Adds Red Velvet to Sponge Sheet Collection

European patisserie specialist Pidy has added a new flavor to their versatile sponge sheet range; red velvet.

Popularised in the US, red velvet sponge cake has become increasingly trendy as a vibrant alternative to traditional chocolate cake, while offering the same more-ish flavor. Made with free range eggs and Rainforest Alliance Certified cocoa, Pidy’s red velvet sponge sheets can help operators subtly meet demand for internationally inspired desserts with this American-ised classic.

Fabien Levet, Commercial Manager at Pidy UK, is excited about the new flavor:

“Red velvet combines all the versatility of chocolate with a visually striking presence, so it’s ideal for chefs looking to create impact without limiting themselves when it comes to flavors of filling. We’ve perfected our recipe to result in a soft, spongey, light texture.”

Pidy’s sponge sheets can be used flat as a layered dessert, or cut into strips and used as a sleeve to finish off desserts.

Measuring 580 x 380 x 10mm the sheets arrive frozen, separated by baking paper to guarantee quality, and boast an impressive shelf life of 18 months, so operators don’t have to worry about complex expiry logistics. The sheets are also suitable for freezing, before or after applying fillings which makes them ideal for operators looking to prepare ahead of time to streamline service.

The new flavor joins Pidy’s existing neutral and choco flavored sponge sheets, available in ambient or frozen formats, and frozen joconde sheets – available in neutral, choco and nut, raspberry, and pistachio flavors. Jocondes are defined by their use of whole eggs and confectionery sugar, making them thick and indulgent. Comparatively, sponge sheets utilize egg whites and granulated sugar for a fluffier and sweeter finish. Both the frozen sponge sheets and joconde sheets have a frozen shelf life of 18 months, and guarantee quality for up to 48 hours once defrosted.