Rhubarb & Custard Victoria Sponge

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

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

Europe
United Kingdom
Vegetarian
Scotland
Cake

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.