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Rhubarb flower cake

Raspberry rhubarb white chocolate sponge cake

raspberry rhubarb and white chocolate sponge
Course Dessert
Cuisine european
Servings 8 to 10

Ingredients
  

For cake

  • 220 grams caster sugar
  • 220 grams unsalted butter room temp, softened
  • 4 large eggs room temp
  • 220 grams self raising flour (If you don't have self raising flour you can use plain flour and add 2 tsp baking powder)
  • 65 grams chopped white chocolate
  • 80 grams raspberries fresh or frozen
  • 1 stalk of rhubarb forced or summer outdoor grown
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 to 4 tbsp milk

Raspberry Mascarpone frosting

  • 500 grams Mascarpone cream
  • 250 ml double cream
  • 150 ml seedless raspberry jam
  • 100 grams icing sugar

Instructions
 

For the sponge

  • Preheat the oven to 160c
  • Grease and line three shallow 9 inch baking tins with baking paper
  • Finely chop the white chocolate and set a side
  • Break the raspberries in to small chunks by hand and place in a bowl.
  • cut the rhubarb in to small chunks and place in a bowl with 1 tsp flour and 1 tsp sugar.
  • Cream the butter and sugar together until very pale and fluffy, at least 5 minutes.
  • Use a spatula to scrape the bowl, then add the first egg and beat for 2 minutes, then scrape the bowl again and add the next egg. Continue this process with the next two eggs. Then add the vanilla.
  • Sift in the flour and salt and fold in using a spatula, then fold in the raspberries, rhubarb and white chocolate.
  • Add the milk to loosen the batter, fold in and then separate the mixture between the tins and level out.
  • Bake in the centre of the oven to 20-22 minutes.
  • check cakes are done by inserting a knife into the centre. If it comes out clean they are ready.
  • Leave to cool in the tins for 15 minutes. The gently remove the cake layers from the tins and peel off the baking paper and place on a cooling rack until completely cool.

Frosting

  • Add the cream, mascarpone and icing sugar in a bowl and whisk until it starts to thicken, then add the seedless jam and mix again. Tate and check the sweetness level and adjust by adding more jam or sugar to your taste.
  • Place one of the cake layers on a cake stand and add some frosting and level out leaving a ridge around the edge, then add some jam and add the next layer. Build up cake with frosting and jam then coat the cake in the remaining frosting.
  • Decorate with the rhubarb flowers, and melted pink or white chocolate.
Keyword raspberry, rhubarb, white chocolate