[Seasonal Dessert] Layered Victoria Sponge Pots
with Stewed Apple & Whipped Cream | Serves 4
- Gluten
- Wheat
- Almond
- Milk
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
Ingredients
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Caster Sugar
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Gluten, Wheat.)
1 packet
Thickened Cream
(Contains: Milk)
2
Apple
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a cake tin. • In a large bowl, place 200g caster sugar and the butter (softened). Mix with electric beaters until pale and thickened, 2-3 minutes. • Add the eggs and beat until smooth, 1-2 minutes. Add basic sponge mix and milk and fold with a spoon until just combined. • Pour cake batter into lined tin. Bake for 45 minutes-1 hour. Set aside to cool completely in tin.
TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first! TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• Meanwhile, roughly chop apple. • In a medium saucepan, combine apple, 1/4 cup sugar and the water, over medium heat. • Cook apple, stirring, until softened and thickened, 5-8 minutes. Set aside.
• Using electric beaters, whisk thickened cream in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: If you don’t have electric beaters, use a hand whisk! TIP: For maximum volume, chill both your bowl and cream before whipping.
• When sponge cake has cooled, cut half the cake into bite-sized chunks. • In four glasses or jars, layer with some of the sponge cake, stewed rhubarb and whipped cream. • Repeat with remaining ingredients. • To serve, top layered Victoria sponge pots with flaked almonds. Enjoy!
TIP: Store the remaining cake in an air tight container to have for morning tea.
