Rhuberry Victoria Sponge

DessertServes 8

February is finally here and if you’re ready to indulge in sweet treats again, this Rhuberry Victoria Sponge recipe from the team at West Yorkshire based Annabel’s Deliciously British fits the bill perfectly. Using their Rhuberry Jam, which is made using Yorkshire Malling Centenary strawberries blended with Yorkshire Forced Rhubarb, it’s the perfect teatime treat, with a delicious Yorkshire twist! For more recipe inspiration and to buy their award-winning range online visit www.annabelsdeliciouslybritish.co.uk

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

Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
  2. In a large bowl, beat the caster sugar, softened butter, eggs, self-raising flour, baking powder and milk together until you have a smooth, soft batter.
  3. Divide the mixture between the tins, smooth the surface with the back of a spoon.
  4. Bake for about 20 mins until golden and the cake springs back when pressed.
  5. Leave to cool completely.
  6. For the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in the sifted icing sugar and a drop of vanilla extract.
  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.
  8. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.