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RHUBARB & CUSTARD SPONGE CAKE

Rhubarb & Custard Sponge Cake

Ingredients

SPONGE LAYERS
  • DAWN® Golden Genoese Cake Base 1000g
  • Water (1) 400g
  • Vegetable Oil 100g
  • Water (2) 175g
FRUIT FILLING
  • DAWN® Delifruit Classic Rhubarb Fruit Filling 500g
  • DAWN® Sanatine Powder 25g
  • Boiling Water 50g
CUSTARD FILLING
  • DAWN® SuCrem Nova Plus 140g
  • Cold Water 360g
MERINGUE TOPPING
  • DAWN® Silvia Fruit Tart Covering 500g
  • Cold Water 200g

Directions

Add the Golden Genoese Cake Base, water (1) and vegetable oil to a bowl fitted with a beater and beat for 1 minute on slow speed and then 4 minutes on medium speed. Add water (2) over a minute on slow speed and mix for a further 1 minute on slow speed. Deposit 900g into a deep 10” (25cm) round pan and bake for approximately 50-60 minutes at 170°C. Once baked and cooled thoroughly, cut into three layers.

For the fruit filling dissolve the Sanatine Powder into the boiling water and then stir into the Delifruit Classic Rhubarb. Deposit the mixture onto the bottom sponge layer and then top with the middle layer of sponge.

For the custard filling place the SuCrem Nova Plus and the water into a mixing bowl fitted with a whisk and mix for 1 minute on slow speed and then 3-4 minutes on fast speed. Spread the custard filling onto the middle layer of sponge and then top off with the last layer of sponge.

For the meringue topping place the Silvia Fruit Tart Covering and the water into a mixing bowl fitted with a whisk and mix for 1 minute on slow speed and then 4-5 minutes on fast speed. Spread the meringue topping over the top and sides of the sponge and use a pallete knife to form small peaks.

Use a blow torch or very hot grill to lightly brown the peaks of the meringue.