Renshaw Victoria Sandwich
A classic cake with a Renshaw twist. The perfect weekend treat to enjoy with friends and family.
Uploaded by Renshaw Baking
- 2 8" Victoria sponge cakes
- 400 ml whipping cream
- Pot of jam
- 400 g Simply Create Vanilla Fondant Icing
- Rainbow Dust Strawberry Pro Gel
- Icing sugar (optional)
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Plate or cake board, large bowl, small bowls, whisk, palette knife or spoon, serrated knife, sharp knife, piping bag, scissors.
Decorating the cake:
Level the top of the sponges with a serrated knife.
Place the base sponge on the cake board or plate.
Spread a generous layer of jam over the base sponge and set to one side.
Heat the vanilla fondant icing for 30 seconds and mix well.
Place 3 tablespoons of fondant icing in a small bowl, add a small amount of the strawberry pro gel colour, mix and adjust until you get the required shade. Heat the coloured fondant until runny (no longer than 10 secs).
Next heat the rest of the vanilla fondant icing until runny (no longer than 30 secs).
Fill a piping bag with the pink coloured fondant icing.
Once the vanilla fondant icing runny, pour a generous amount over the top of the sponge.
Snip off the end of the piping bag and pipe equally spaced pink lines across the top of the vanilla fondant.
Next using the back of a knife, pull through the lines in one direction, 1” apart. Then do the same in the opposite direction in between the pattern you have just created.
Pour the whipping cream into a bowl and beat with a whisk. Once whipped, pipe or spread on top of the jam on the bottom layer.
Place the fondant topped sponge on top, serve immediately and enjoy!