Coinneach's rhubarb and custard Victoria sponge cake
- Published
On Wednesday 15th April, Coinneach MacLeod joined us to show us his rhubarb and custard twist on the classic Victoria sponge – an easy bake with seasonal produce on the supermarket shelves.
Ingredients (serves eight)
For the jam
200g forced rhubarb
180 jam sugar
20ml squeezed orange juice
For the sponges (2 sponges)
4 eggs
225g caster sugar
225g self-raising flour
1 tsp baking powder
1 tbsp custard powder
225g unsalted butter
For the icing/ buttercream
75g unsalted butter
150g icing sugar
½ tsp vanilla extract
2 tbsp custard powder
2 tbsp milk or cream
Method
To make the Jam:
Prepare ahead: Put a small plate in the freezer (you'll use this later to test the setting point).
Wipe and trim the rhubarb, then cut into 2–2.5cm chunks.
In a pan, layer sugar and rhubarb, starting and finishing with sugar. Pour over the orange juice. Cover and leave for at least 1–2 hours (or overnight) - this helps draw out the juices, but keeps those lovely chunks intact.
Gently bring to the boil, stirring carefully so you don't break up the rhubarb, then boil rapidly for 5 minutes.
Test for setting point: Spoon a little jam onto your chilled plate. After 1–2 minutes, push your finger through it, if the surface wrinkles, it's ready. If not, continue cooking in 2-minute intervals, testing in between. (Alternatively, use a sugar thermometer, it should reach 105°C.)
Remove from the heat and let it rest for 5 minutes before pouring into warm, sterilised jars.
To make the Sponge:
Preheat the oven to 170ᵒc fan.
Cream you butter and sugar together until light and fluffy. Then add the rest of your sponge ingredients. Combine with a hand mixer, but don't over mix.
Grease and line two 20cm sandwich tins. Divide the mixture evenly between the tins.
Bake the cakes for 20 to 25 minutes. The cakes are done when they're golden-brown and a skewer comes out clean. Set aside to cool in their tins for 5 minutes before turning out onto a wire rack.
To make the custard buttercream:
To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using a hand mixer.
Assemble
Put one sponge upside down on a serving plate and spread the jam over the top, then pipe on the buttercream. Place the other sponge on top. Dust with icing sugar to serve.
