White Chocolate Victoria Sponge | Makes 12 slices
with Honeyed White Chocolate Frosting and Red Berry Compote
Baking just got easier with this delicious Victoria sponge made using Betty Crocker's cake mix. This light and fluffy white chocolate sponge with a mouthwatering layer of red berry compote is sure to impress guests.
Did you know that the Victoria sponge was said to be a favourite of Queen Victoria?
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Velvety Vanilla Cake Mix
(Contains Cereals containing gluten May contain Soya, Egg, Milk)
90 grams
White Chocolate Chips
(Contains Soya, Milk)
15 grams
Honey
150 grams
Cream Cheese
(Contains Milk)
70 grams
Red Berry Compote
Not included in your delivery
3 unit(s)
Egg
180 milliliter(s)
Water
6 tbsp
Vegetable Oil
2 tbsp
Icing Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4.
b) Line two 20cm round cake tins with baking paper.
c) In a large bowl, combine the cake mix, eggs, water and vegetable oil (see pantry for all three amounts) Gently stir until fully combined, 2-3 mins.
a) Divide the cake mixture between your lined cake tins.
b) Once the oven is hot, bake on the middle shelf until risen and golden, 22-27 mins, or until a rounded knife inserted in the centre comes out clean.
a) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.
a) Meanwhile, in a small saucepan, combine the white chocolate, honey and cream cheese.
b) Stir on medium heat until the chocolate is completely melted, 3-4 mins. This is your white chocolate frosting!
c) Transfer the white chocolate mixture into a small bowl, then cover and refrigerate until the cakes are cool.
a) Once completely cooled, gently spread the white chocolate frosting onto the top of one of the cakes.
b) Gently spread the red berry compote over the white chocolate frosting.
a) Stack the second cake on top of the red berry compote, then, using a small sieve, dust the top with the icing sugar (see pantry for amount) to finish.
Enjoy!
