Rhubarb Victoria Sponge

I won’t hear it otherwise, Victoria Sponge cakes are the GOAT of all cakes. Take this recipe for example, so easy, minimal techniques and it delivers an absolutely stunning and delicious cake. The texture is just perfect and when paired with the tartness of Rhubarb. If you can’t find rhubarb, substitute with raspberries.

Cake
200g caster sugar
200g butter
4 eggs
200g plain flour
1 tbsp baking powder
2 tbsp milk
Pinch of salt

Cream
250ml double cream
130g yoghurt
60g icing sugar
1 tsp vanilla bean paste

Rhubarb compote

1kg rhubarb, trimmed and cut into 1-2cm cubes
115g sugar
1 orange juice and zest
1 thumbs ginger, grated
60ml water

Heat the oven to 190C.

Trim the rhubarb then mix with the sugar, zest, juice and minced ginger until coated. Place into a tray and add water. Roast for about 15 minutes with a lid on and allow it to cool.

Butter two cake tins and line them with baking paper. Make the cake by beating together the sugar, butter, eggs, flour, baking powder and milk together to a smooth batter. Yes, that’s right, just add them all in together in one go. Split the mix between two tins and bake for 20 minutes, until a skewer comes out clean. Cool.

To make the cream add all the ingredients together and beat it to soft peaks.

Once the cakes are cool, build your cake with the cream and rhubarb and a little drizzle of the syrup.