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
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
8 ounces unsalted butter, at room temperature
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
8 ounces cane sugar
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
4 free-range eggs
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
8 ounces all-purpose flour
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
2 tsp baking soda
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
½ tsp salt
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
6 ounces heavy whipping cream (or English Clotted Cream)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
1 ounce confectioners’ sugar
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/JAR_OUTLINE_no_Lettering_cfda9685-4656-45ab-bfb8-084c09f0b4e9.png?v=1600437296)
Blake Hill’s Strawberry Rhubarb Preserve
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/9aa1c6b1f602--BHill-Strawberry-Rhubarb-Victoria-Sponge-Cake-sq-lr.jpg?v=1654011942)
Instructions
1
Preheat oven to 325°F, grease two 8" cake tins.
2
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, baking soda and salt.
3
Divide the mixture between the two cake tins and bake for 25-35 minutes until golden.
4
Remove cakes from oven, let them cool for 5 minutes and transfer to the cooling rack. Rest for 20 minutes or until cakes have cooled.
5
To make the cream, in a bowl, whip heavy cream into stiff peaks. Add sugar to the heavy cream before whipping if a sweeter cream is desired. and spread on top of the plated cake.
6
Time to put the pieces together! Place one cake upside down on a cake plate, spread cream over it, top with jam, then place the other cake on top. Dust with confectioners’ sugar, slice and Enjoy!
![Strawberry Rhubarb Victoria Sponge Cake](https://cdn.shopify.com/s/files/1/0436/2341/5960/t/11/assets/240e1a267253--BHill-Strawberry-Rhubarb-Victoria-Sponge-Cake-Banner.jpg?v=1654011312)
![](https://cdn.shopify.com/s/files/1/0436/2341/5960/files/ROUND_3.5_inch_WATERMARK_COOKING_WITH_JAM_GREY_BROWN_JUNE_29_2020_a1d320b2-f59e-4221-aa67-6f56e9359bbd.png?v=1600746297)