Strawberry Rhubarb Victoria Sponge Cake

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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!

  • 8 ounces unsalted butter, at room temperature
  • 8 ounces cane sugar
  • 4 free-range eggs
  • 8 ounces all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 6 ounces heavy whipping cream (or English Clotted Cream)
  • 1 ounce confectioners’ sugar
  • Blake Hill’s Strawberry Rhubarb Preserve

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!