Victoria Sponge with rhubarb and fresh cream filling - Castlewood House Dingle

Victoria Sponge with rhubarb and fresh cream filling - Castlewood House Dingle

www.castlewooddingle.com

Victoria Sponge with rhubarb and cream filling - Castlewood House Dingle recipes - easy to make and perfect for Afternoon Tea

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Ingredients

  • 175g ( 6oz) Caster sugar
  • 175g ( 6oz) Softened butter
  • 3 Eggs
  • 175g ( 6oz) Plain flour
  • 1 tsp Baking powder
  • 1 tbsp milk
  • 100g ( 3 ½ oz ) Rhubarb
  • 50g ( 2 oz) Caster Sugar
  • 125ml ( 4 ½ fl oz) cream – whipped until almost stiff

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