Victoria sponge with Cornish clotted cream and jam
a real tea-time classic with a Cornish twist
Nothing says afternoon tea like a Victoria sponge. It’s one of our favourites. Why not try this quintessential classic, which includes a delicious Rodda’s clotted cream filling?
7 ingredients
Prep 15 minutes
Cooking 30 minutes
Serves 6 people
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Ingredients
- 115g Rodda's Cornish butter (softened), plus extra for greasing
- 115g caster sugar
- 2 medium free-range eggs, beaten
- 115g self-raising flour
- 200g good-quality strawberry jam (preferably homemade)
- 227g Rodda’s Cornish clotted cream
- Icing sugar to dust
Method
- Preheat the oven to 190C/170C fan. Grease and line the base of a 15cm springform cake tin.
- In a standalone mixer or with an electric hand mixer, cream the butter and sugar together until smooth, pale, and creamy.
- Gradually add the eggs one by one and beat. If the mix starts to split, beat in a tablespoon of flour.
- Fold in the flour and add 1 tbsp water until you have a thick-dropping consistency.
- Spoon the mix into the cake tin and bake for 30 minutes, until the cake is golden and feels spongey.
- Remove from the oven and allow to cool before turning onto a wire rack to cool.
- Cut the cake in the middle, horizontally to form two halves. Spread the bottom half evenly with the jam, then top this with Rodda’s Cornish clotted cream. Place the other half of the sponge on top.
- Decorate by sifting some icing sugar on top before serving.
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