Crafted with tradition, baked with passion!

RHUBARB & CUSTARD SPONGE CAKE

ORIGINAL PRODUCT

Rhubarb & Custard is an ‘old-fashioned’, traditional flavour combination in confectionary in the UK, stemming from fruits used in pies and crumbles. Victoria Sponge is a top 10 UK classic dessert consisting Dawn Foods UK Ltd. of raspberry jam and whipped double/vanilla cream sandwiched between two sponge cakes. Worcester Road Evesham, Worcs. UK-WR11 4QU Chef’s Twist We have merged this traditional flavour and top 10 UK classic sponge dessert and made the end product unique through: Layering – dividing the rhubarb and custard elements into separate layers, broken up with sponge for an indulgent delicious eat. Coating – adding some sweetness and a unique look to the sponge through the use of meringue to finish, creating a number of different and exciting textures in one delicious product.

WWW.DAWNFOODS.COM For more insights and solutions, contact us at +44 1386 760 843 RHUBARB & CUSTARD SPONGE CAKE

COMPOSITION WORKING METHOD

Sponge cake made with Dawn® Golden Add the Golden Genoese Cake Base, water (1) and vegetable oil to a bowl fitted with Genoese Cake Base layered with Dawn® a beater and beat for 1 minute on slow speed and then 4 minutes on medium speed. Delifruit Classic Rhubarb stabilised with Add water (2) over a minute on slow speed and mix for a further 1 minute on slow Dawn® Sanatine Powder, a custard filling speed. Deposit 900g into a deep 10” (25cm) round pan and bake for approximately using Dawn® SuCrem Nova Plus, and finished 50-60 minutes at 170°C. Once baked and cooled thoroughly, cut into three layers. with a meringue coating using Dawn® Silvia Fruit Tart Covering 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 Sponge Layers then top with the middle layer of sponge. 1000g Dawn® Golden Genoese Cake Base 400g Water (1) 100g Vegetable Oil For the custard filling place the SuCrem Nova Plus and the water into a mixing bowl 175g Water (2) 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. Fruit Filling 500g Dawn® Delifruit Classic Rhubarb Fruit Filling 25g Dawn® Sanatine Powder For the meringue topping place the Silvia Fruit Tart Covering and the water into a 50g Boiling Water 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. Custard Filling 140g Dawn® SuCrem Nova Plus 360g Cold Water Use a blow torch or very hot grill to lightly brown the peaks of the meringue.

UK/Ireland_03Meringue Topping Item Code Product Name Packaging 500g Dawn® Silvia Fruit Tart Covering UK/Ireland_03200g Cold Water 0.00892.176 Golden Genoese Cake Base 12.5kg Sack 8.00347.333 Delifruit Classic Rhubarb Fruit Filling 2.7kg Tin 2.03634.114 Sanatine Powder 2 x 2.5kg Case Rhubarb & Custard Sponge Cake 2.93023.115 SuCrem Nova Plus 10kg Sack Rhubarb & Custard Sponge Cake 2.03652.114 Silvia Fruit Tart Covering 2 x 2.5kg Case

Sylvia Topping Dawn Foods UK Ltd. Meringue Topping Worcester Road SucremSylvia Topping Nova Plus Evesham, Worcs. UK-WR11 4QU Custard Filling ClassicSucrem Rhubarb Nova Plus Delifruit Fruit Filling Classic Rhubarb Delifruit Genoese Sponge Layers Genoese Sponge Layers Genoese Sponge Layers

WWW.DAWNFOODS.COM For more insights and solutions, contact us at +44 1386 760 843 Lemon & Blackberry Tartlets Lemon & Blackberry Tartlets

Pruve 100 mm Fluted Tart Case

LemonPruve 100 Delicream mm Fluted Tart Case

BlackberrieLemon Delicream Delifruit Layer

SylviaBlackberrie Topping Delifruit Layer

FreshSylvia wholeTopping Blackberrie

DoblaFresh Chocolatewhole Blackberrie Decoration

Dobla Chocolate Decoration