Bitesize Victoria Sponge

Cakes

1. Place all cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on slow speed.
3. Scrape down.
4. Mix for a further 6 minutes on medium speed.
5. Scale at 50g into small round cake moulds.
6. Bake at 180°C for approx. 30 minutes.

Assembly/Decoration

1. Take a knife and carefully slice the cooled cakes in half.
2. Using a pallet knife, spread 10g of strawberry jam onto the bottom half of the cake.
3. Using a star piping nozzle, pipe 20g of Renshaw Creamy Vanilla Icing on top of the jam.

Place the top half of the cake on top of the Renshaw Creamy Vanilla Icing and lightly dust with icing sugar to finish.

• Multimix Eggless Cake Complete

Cakes

1. Place all cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on slow speed.
3. Scrape down.
4. Mix for a further 6 minutes on medium speed.
5. Scale at 50g into small round cake moulds.
6. Bake at 180°C for approx. 30 minutes.

Assembly/Decoration

1. Take a knife and carefully slice the cooled cakes in half.
2. Using a pallet knife, spread 10g of strawberry jam onto the bottom half of the cake.
3. Using a star piping nozzle, pipe 20g of Renshaw Creamy Vanilla Icing on top of the jam.

Place the top half of the cake on top of the Renshaw Creamy Vanilla Icing and lightly dust with icing sugar to finish.

• Multimix Cake Concentrate