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Rhuberry Victoria Sponge

Ingredients

For The Cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For The Filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • Drop vanilla extract (optional)
  • Half a 340g jar Annabels Rhuberry jam
  • Icing sugar, to decorate
Strawberry Ceviche with basil on a plate

Instructions

STEP 1

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

STEP 2

In a large bowlbeat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

STEP 3

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

STEP 4

Bake for about 20 mins until golden and the cake springs back when pressed.

STEP 5

Turn onto a cooling rack and leave to cool completely.

STEP 6

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

STEP 7

Spread the buttercream over the bottom of one of the sponges. Top it with half  a jar of  Rhuberry Jam and sandwich the second sponge on top.

STEP 8

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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