Description
A perfect blank canvas named after the Queen, a Victorian sponge cake is easy to master and fill with curds, creams or jams for a fresh summer dessert.
Ingredients
Scale
- 175g (6.1 ounces) butter, softened
- 175g (6.1 ounces) white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 175g (6.1 ounces) all-purpose flour
- 1 pinch salt
- 1½ teaspoons baking powder
- 200g (7 ounces) heavy cream, whipped
- 200g (7 ounces) rhubarb
- 200g (7 ounces) strawberries, halved
- 80g (2.8 ounces) sugar
- 1 teaspoon lemon juice
Instructions
- Pre-heat your oven to 350F and line 2 round cake pans (18cm) with baking paper.
- Mix the butter and sugar for 5 minutes until airy and pale.
- Stir in the eggs, one by one, mixing well after each addition then turn the mixer on high speed and mix for 2 more minutes.
- Stir in the vanilla.
- Sift the flour with salt and baking powder into the bowl and incorporate it with a spatula (don’t use the mixer).
- Divide the batter between the two pans and bake for 25-30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Allow the cakes to cool in the pan.
- For the rhubarb strawberry jam mix the rhubarb, strawberries, sugar and lemon juice in a saucepan. Place aside for 10 minutes then cook on low heat until the fruits are softened, about 10 minutes.
- Allow the jam to cool completely before use.
- To finish the cake, place on sponge on a platter and top with half of the whipped cream. Drizzle with jam and top with the remaining cream. Cover with the second sponge and refrigerate until serving.
Notes
You don’t need the entire batch of jam for this cake, but you can easily store the remaining jam in a jar in the fridge for up to 1 week.
- Category: Dessert, Baking, Cake