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Marmalade Sandwich Cake | Makes 12 Slices

Marmalade Sandwich Cake | Makes 12 Slices

Marmalade Sandwich Cake | Makes 12 Slices

with Wonderful White Chocolate and Honey Frosting

Get 50% off 1st box + free dessert for life!

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.

Tags:

Egg(s) not included

Allergens:

Cereals containing gluten

•Soya

•Milk

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.

Total50 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Velvety Vanilla Cake Mix

90 grams

White Chocolate Chips

15 grams

Honey

100 grams

Cream Cheese**

70 grams

Marmalade

Not included in your delivery

3 unit(s)

Egg

180 milliliter(s)

Water

6 tbsp

Vegetable Oil

2 tbsp

Icing Sugar

Nutritional information

Energy (kJ)7503 kJ

Energy (kcal)1793 kcal

Fat88.6 g

of which saturates31.5 g

Carbohydrate220.7 g

of which sugars153.4 g

Dietary Fiber2.8 g

Protein29.9 g

Salt3.4 g

Potassium0.2 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Baking Paper

•Small Bowl

•Sieve

Instructions

Mix It Up

1

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.

Ready, Set, Bake

2

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!

The Big Chill

3

a) Once baked, allow the cakes to cool for 10 mins before removing from the tins, then allow to cool completely.

Hey Honey

4

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.

Get Icing

5

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.

Stack and Serve

6

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!

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