A taste of summer: rhubarb sponge cake
There’s so much more to rhubarb than crumbles and jams. The perfect tea time treat, the tartness of the rhubarb is complemented perfectly by the rich cream and dense sponge in this delicious cake recipe.
Makes 10 slices
200g caster sugar
150g amaretti biscuits
225g unsalted butter, softened, plus extra for greasing
4 medium free range eggs, lightly beaten
150g self-raising flour
½ tsp baking powder
150ml double cream
Icing sugar, for dusting
1 Preheat the oven to 200ºC/400ºF/Gas 6. Trim and cut the rhubarb into 3cm lengths and transfer to a non-stick roasting tin. Sprinkle with 50g of the sugar and bake for 25 minutes until the rhubarb is soft and beginning to caramelise at the edges. Remove from the oven and set aside to cool. Reduce the temperature to 180ºC/350ºF/Gas 4.
2 Grease and line the bases of two 20cm sandwich tins with buttered greaseproof paper. Crush the biscuits in a polythene bag using a rolling pin until finely ground.
3 Tip into a bowl and add the remaining sugar, butter, eggs, flour and baking powder and beat using a hand-held electric whisk until smooth and creamy. Divide evenly between the tins and level the surface. Bake for 25 minutes or until just firm to the touch. Transfer to a wire rack to cool.
4 To assemble, strain the rhubarb through a sieve, collecting the juices. Whip the cream until it just holds its shape. Drizzle the juices over both sponges, place one on a serving dish, spread with cream and cover with the rhubarb pieces. Place the second sponge on top. Serve lightly dusted with icing sugar.
Recipe: Joanna Farrow. Photograph: Myles New
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