Rhubarb Cream Sponge

A light and fluffy sponge layered with fresh whipped cream and homemade rhubarb compote, perfect for spring gatherings or an afternoon treat.

Serves: 8

Ingredients

For the sponge

• 4 eggs
• 120g caster sugar
• 120g self-raising flour
• 1 tsp vanilla extract

For the rhubarb compote

• 1 bunch rhubarb (approx. 200g)
• 100g sugar
• 1 tbsp water

For the filling

• 250ml cream
• Icing sugar, for dusting

Method

1. Preheat the oven to 175°C. Line two 8-inch cake tins with baking paper and lightly butter the sides.
2. Remove the leaves from the rhubarb, wash, and chop into small pieces.
3. To make the compote, add the rhubarb, sugar, and water to a saucepan. Simmer gently for 10–12 minutes until softened and slightly thickened. Leave to cool completely.
4. In a mixer, beat the eggs and caster sugar until pale, fluffy, and at ribbon stage.
5. Sift in the flour and gently fold through, being careful not to knock out the air.
6. Divide the mixture between the tins and bake for 22–24 minutes until golden and springy to the touch. Cool completely.
7. Whip the cream to firm peaks.
8. Spread the cooled rhubarb compote over one sponge, top with whipped cream, then sandwich with the second sponge.
9. Dust generously with icing sugar before serving.