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

Method

Cake

• 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 175ºc 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.

Filling

• 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.