Victoria Sponge Stacks

Group Cake Mix
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Vegetable oil
0.300
Egg
0.365
Total Weight: 1.895
Group Decoration
Ingredient
KG
Strawberry Jam
0.300
Renshaw Creamy Vanilla Icing
0.500
Icing sugar
-
Total Weight: 0.800

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 60g into 4.5” round cake rings.
  6. Bake at 180°C for approx. 30 minutes.

 

Assembly/Decoration

  1. Using a pallet knife, spread 30g of strawberry jam over the top of one cake round.
  2. Place a second cake round on top of the jam.
  3. Using a star piping nozzle, pipe 50g of Renshaw Creamy Vanilla Icing over the top of the cake round.
  4. Place a final cake round on top of the Renshaw Creamy Vanilla Icing and dust with 2g of icing sugar to finish.
Group Cake Mix
Ingredient
KG
Multimix Cake Complete
1.000
Water
0.480
Vegetable oil
0.275
Total Weight: 1.755
Group Decoration
Ingredient
KG
Strawberry Jam
0.300
Renshaw Creamy Vanilla Icing
0.500
Icing sugar
-
Total Weight: 0.800

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 60g into 4.5” round cake rings.
  6. Bake at 180°C for approx. 30 minutes.

 

Assembly/Decoration

  1. Using a pallet knife, spread 30g of strawberry jam over the top of one cake round.
  2. Place a second cake round on top of the jam.
  3. Using a star piping nozzle, pipe 50g of Renshaw Creamy Vanilla Icing over the top of the cake round.
  4. Place a final cake round on top of the Renshaw Creamy Vanilla Icing and dust with 2g of icing sugar to finish.
Group Cake Mix
Ingredient
KG
Multimix Cake Concentrate
0.250
Water
0.232
Vegetable oil
0.300
Egg
0.400
Cake flour
0.300
Sugar
0.450
Total Weight: 1.932
Group Decoration
Ingredient
KG
Strawberry Jam
0.300
Renshaw Creamy Vanilla Icing
0.500
Icing sugar
-
Total Weight: 0.800

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 60g into 4.5” round cake rings.
  6. Bake at 180°C for approx. 30 minutes.

 

Assembly/Decoration

  1. Using a pallet knife, spread 30g of strawberry jam over the top of one cake round.
  2. Place a second cake round on top of the jam.
  3. Using a star piping nozzle, pipe 50g of Renshaw Creamy Vanilla Icing over the top of the cake round.
  4. Place a final cake round on top of the Renshaw Creamy Vanilla Icing and dust with 2g of icing sugar to finish.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Cake

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