New season’s rhubarb sponge
Seasonal rhubarb is stewed with the zest and juice of oranges and brown sugar to create a light, slightly tart sponge - enjoy with softly whipped cream
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
3 eggs
75ml water
225g sugar
140g flour
1 tsp baking powder
450g red rhubarb
stock syrup
110ml whipped cream
2 tsp icing sugar
Method
Separate the eggs. Whisk the yolks with the sugar for two minutes in a food mixer and then add in the water. Whisk until light and fluffy, about 10 minutes.
Gently fold in the sieved flour and baking powder into the mousse in batches. Whisk the egg whites until they hold a stiff peak. Fold them in very gently.
Bake in two greased and floured 8” (20.5cm) sandwich tins in a moderately hot oven 190°C for 20 minutes.
Next make the filling. Cut the rhubarb into 1 inch (2.5cm) pieces. Poach in sugar syrup. Allow to get cold. Fill the sponge with whipped cream and well-drained rhubarb compote. Sieve the icing sugar on top before serving. You may have some over, reserve and serve with cream as a separate dessert.
