Rhubarb & Lemon Cake with a Rose Icing
Rhubarb & Lemon Cake with a Rose Icing — a Dawn Foods recipe in 3 components, makes 3 x 8" round tins. Uses Dawn Golden Genoese Cake Base 12.5 kg and Ready-to-Use Frosting, Lemon – 6 kg.
- mixing time (slow speed, first stage)
- 1 min
- mixing time (medium speed)
- 3-4 min
- mixing time (slow speed, after adding water 2)
- 1 min
- baking temperature (sponge)
- 175 °C
- baking time (sponge)
- 25-30 min
Ingredients
Sponge Bases
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 1000 g |
| Water (1) | 400 g |
| Vegetable oil | 100 g |
| Red food colouring | |
| Water (2) | 175 g |
Rose Icing
| Ingredient | Quantity |
|---|---|
| Vanilla Glossy Icing | 300 g |
| Red food colouring | |
| Rose water flavour |
Assembly
| Ingredient | Quantity |
|---|---|
| Ready-to-Use Frosting, Lemon – 6 kg | 1200 g |
| Delifruit Classic Rhubarb (filling) | |
| Fresh, sugar or chocolate roses (decoration) | |
| Candied rhubarb strips (decoration) |
Method
- Sponge Bases
Add the Golden Genoese Base, water (1), red colouring and vegetable oil to a mixing bowl fitted with a beater.
- Sponge Bases
Mix for 1 minute on slow speed and then 3-4 minutes on medium speed.
- Sponge Bases
On slow speed, add the water (2), scrape down, then mix for a further 1 minute on slow speed.
- Sponge Bases
Deposit @ 450 g into 3 x 8" round tins.
- Sponge Bases
Bake in a deck oven at 175 °C for 25-30 minutes.
- Rose Icing
Place the Glossy Icing into a bowl and warm in a microwave.
- Rose Icing
Add the red colour and rose flavour and mix in thoroughly.
- Assembly
Trim the tops of the cooled sponges to make them level. Place 1 sponge onto a cake board and seal the top with a thin layer of Lemon Frosting.
- Assembly
Pipe a ring of Lemon Frosting around the top edge of the sponge using a 16 mm plain tube. Fill the centre with Rhubarb Delifruit.
- Assembly
Repeat this process for the second layer and then top with the 3rd sponge.
- Assembly
Coat the top and sides with Lemon Frosting and place in the freezer/chiller to chill the frosting.
- Assembly
Once chilled, place the Rose Icing into a piping bag and pipe around the top edge of the cake allowing the occasional drip down the side and then coat the rest of the top.
- Assembly
Decorate with candied rhubarb strips and fresh, sugar or chocolate roses.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.