• 530g sugar
  • 400g egg
  • 340g flour
  • 14g baking powder
  • 200g clotted cream
  • 135g melted butter
  • 5ml vanilla essence
  • 200g icing sugar
  • 70g butter
  • 10ml milk
  • 250g rhubarb jam (you can use any jam, but this is seasonal)
  • 1kg small diced rhubarb
  • 250g caster sugar

Want to add a twist to a classic cake this Victoria sandwich cake with rhubarb jam is just perfect.



  • Whisk eggs and sugar to a sabayon.
  • Sieve the flour and baking powder and fold into the sabayon.
  • Warm the clotted cream and butter and fold into the mixture.
  • Bake at 175ΒΊc for approx. 45mins, checking the centre of the cake with a knife.
  • Cool overnight to allow the crumb to settle before cutting in half.

Butter Cream

  • Mix together the ingredients and leave to stand for at least an hour, you could even do this the day before.


  • Drain the rhubarb out of the liquid and boil the liquid in a pan.
  • Once the liquid has reduced by half add the rhubarb and cook on a high heat for 6 minutes
  • The rhubarb should just be soft if not cook for a few more minutes. Leave to cool at room temperature.
  • If you want the mixture to be pink you could add 2g of beetroot powder when the mix is cool
  • To make the buttercream cream butter till pale in colour, add icing sugar slowly and then the milk slowly till you have the desired consistency
  • Layer the jam followed by the buttercream in the centre of the sponge
  • Chill to allow the buttercream to set before cutting into 16 slices.
  • Can be stored for 3 days or frozen before thawing and serving.

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