Jam and buttercream may make a tasty Victoria sponge cake, but marmalade and white chocolate frosting make a truly terrific treat! Sandwich together two layers of vanilla cake with these tempting fillings and you're sure to discover a new family favourite.
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.
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
100 grams
Cream Cheese
(Contains Milk)
70 grams
Marmalade
3 unit(s)
Egg
180 milliliter(s)
Water
6 tbsp
Vegetable Oil
2 tbsp
Icing Sugar
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 with the 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. TIP: A few crumbs are okay!
a) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.
a) Meanwhile, combine in a small saucepan the white chocolate chips, honey and cream cheese. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
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 frosting 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 marmalade over the white chocolate frosting.
a) Stack the second cake on top of the marmalade, then, using a small sieve, dust the top with the icing sugar (see pantry for amount) to finish.
Enjoy!