Strawberry Rhubarb Victoria Sponge Cake
Quintessential cake for a British Sunday Afternoon High Tea. If available at your local store, swap whipped cream for Devonshire or Cornish Clotted Cream for a special treat with friends!
Serving Size: 1 cake
8 ounces all-purpose flour
4 free-range eggs
8 ounces unsalted butter, at room temperature
8 ounces cane sugar
1 ounce confectioners’ sugar
6 ounces heavy whipping cream (or English Clotted Cream)
2 tsp baking soda
Blake Hill’s Strawberry Rhubarb Preserve
Preheat oven to 325°F, grease two cake tins and line bases with parchment paper
In a large bowl, beat butter and sugar together until light and fluffy. Add eggs one at a time continuing to mix well. Gradually add flour and ½ tsp salt
Divide the mixture between cake tins and bake for 25-35 minutes until golden
Remove from the oven, let them cool for 5 minutes and transfer to the cooling rack. Rest for 20 minutes and plate one of the cakes
In a bowl, whip heavy cream into stiff peaks and spread on top of the plated cake. Spoon over Blake Hill’s Strawberry Rhubarb Preserve, then place the other cake on top. Dust with confectioners’ sugar, slice and Enjoy!