Name: Rhubarb, orange and elderflower Victoria sponge
Total time: 4500 s
Yield: 8
Ingredients: 225 gram unsalted butter; 200 gram caster sugar; 225 gram self-raising flour; 4 egg; 1 teaspoon baking powder; 4 tablespoon elderflower cordial; 6 tablespoon rhubarb jam; 250 millilitre double cream; 1 orange; 2 tablespoon caster sugar

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease two 20cm cake tins and line the bases with parchment.

Step 2

Put the butter (225 g) and sugar (200 g) into a large bowl and beat with an electric whisk for 3-4 minutes, until pale and fluffy. Beat in 2 tbsp flour, then gradually pour in the eggs (4) one at a time, waiting for one egg to be fully incorporated before adding the next. If the mixture starts to look grainy and curdled, add another 2 tbsp flour, before adding the remaining egg.

Step 3

Sift in the remaining flour (225 g) and the baking powder (4 g) and fold it through the batter with a large metal spoon. Fold in the elderflower cordial (60 mL) , then divide the mixture between the prepared tins.

Step 4

Bake in the centre of the oven for 25-30 minutes, until the cake is golden and springs back when lightly pressed. Cool for 10 minutes on a wire rack before removing from the tin.

Step 5

Once the cakes have completely cooled, spread the rhubarb jam (120 g) over one of the sponges. Whip up the cream (250 mL) and dollop it over the jam, then top with the remaining sponge cake.

Step 6

For the topping, combine the orange zest (1) and caster sugar (20 g) and dust over the cake.

Rhubarb, orange and elderflower Victoria sponge

RECIPE

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