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
Units
Scale
- 175g (3/4 cup) butter, softened
- 175g (7/8 cup) white sugar
- 3 eggs
- 1 tsp vanilla extract
- 175g (1 1/2 cups) all-purpose flour
- 1 pinch salt
- 1 1/2 tsp baking powder
- 200g (7 oz) heavy cream, whipped
- 200g (7 oz) rhubarb
- 200g (7 oz) strawberries, halved
- 80g (1/3 cup + 1 tbsp) sugar
- 1 tsp 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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450