Strawberry Rhubarb Victoria Sponge Cake
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Cooking tools:
- Kitchen scale
- Hand mixer
- Mixing bowl
- Measuring spoon
- Oven
- Cake pan
- Cooling rack
- Spatula
- Whisk
Ingredients
- 8 ounces unsalted butter, at room temperature
- 8 ounces cane sugar
- 4 free-range eggs
- 8 ounces all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 6 ounces heavy whipping cream (or English Clotted Cream)
- 1 ounce confectioners’ sugar
- Blake Hill’s Strawberry Rhubarb Preserve
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