Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
Instant Cream
0.200
Chilled water
0.250
Total Group: 1
Total Weight: 2.345

Method

Mini Victoria Sponge Cakes

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at approximately 60g into loose bottomed mini cake tins.
5. Bake at 180℃ (375℉) for approximately 20-25 minutes.
6. One baked and cool, cut in half and place a small amount of Bakbel Strawberry Fruit Filling on the bottom half.
7. Whisk the water and Instant Cream for 3-4 minutes on top speed.
8. Pipe a large rosette of cream onto the strawberry base.
9. Sandwich the two halves together and finish by dusting with icing sugar.

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
Instant Cream
0.200
Chilled water
0.250
Total Group: 1
Total Weight: 2.345

Method

Mini Victoria Sponge Cakes

1. Using a beater, blend all the ingredients together on slow speed for 1 minute.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at approximately 60g into loose bottomed mini cake tins.
5. Bake at 180℃ (375℉) for approximately 20-25 minutes.
6. One baked and cool, cut in half and place a small amount of Bakbel Strawberry Fruit Filling on the bottom half.
7. Whisk the water and Instant Cream for 3-4 minutes on top speed.
8. Pipe a large rosette of cream onto the strawberry base.
9. Sandwich the two halves together and finish by dusting with icing sugar.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Mother's Day

Finished Product

Finished Product

Cake, Cupcake, Sponge

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