Name: Rhubarb & Custard Victoria Sponge
Cuisine: British
Ingredients: ½ teaspoon vanilla extract; 2 tablespoons custard powder; 2 tablespoons milk; 225 g butter; Icing sugar, to dust; 150 g icing sugar; 2 teaspoons baking powder; 225 g self-raising flour; 4 eggs; 225 g sugar; 75 g butter, softened; 200 g rhubarb jam

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

Those who enjoy the classic flavour combination of rhubarb and custard will love this twist on the iconic Victoria Sponge.

Ingredients

For the sponge

4 eggs
225 g sugar
225 g s

Method

Preheat the oven to 180°C/350°F.

This recipe uses the all-in-one method. Into a bowl add your eggs, sugar, flour, baking powder and butter. Combine with a hand mixer, but don’t over mix.

Grease and line two 20cm sandwich tins. Divide the mixture evenly between the tins.