Spiced Sponge Cake with Rhubarb Jam

Name: Spiced Sponge cake with Rhubarb Jam
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10-12
Ingredients: 4 stalks of rhubarb; 1 tbsp lemon juice; ¼ cup sugar; 1 tsp Apple Cake Spice; 1 tsp vanilla extract; 200g unsalted butter, softened; 1 cup sugar; 4 eggs; 1 1/3 cups self raising flour; 2 tbsp Apple Cake Spice; Pinch of Kosher salt; 4 tbsp milk; 1 cup of cream; 1/2 tsp vanilla extract; 2 tsp icing sugar; 2 tbsp rhubarb jam (reserved from the jam filling); 1 tbsp unsalted butter, melted; 1 cup icing sugar; Strawberries, to decorate

25mins

10-12

Spiced Sponge cake with Rhubarb Jam

Rated 4.2 stars by 6 users

Servings

10-12 slices

Prep Time

25 minutes

Cook Time

25 minutes

Indulge in the delightful layers of Spiced Sponge Cake with a luscious rhubarb jam and cream filling - a baking masterpiece yielding 10-12 slices of flavorful elegance.

Image of Spiced Sponge cake with Rhubarb Jam

Ingredients

For the jam filling:

4 stalks of rhubarb
1 tbsp lemon juice
¼ cup sugar
1 tsp Apple Cake Spice
1 tsp vanilla extract

For the cake base:

200g unsalted butter, softened
1 cup sugar
4 eggs
1 1/3 cups self raising flour
2 tbsp Apple Cake Spice
Pinch of Kosher salt
4 tbsp milk

For the cream filling

1 cup of cream
1/2 tsp vanilla extract
2 tsp icing sugar

For the icing

2 tbsp rhubarb jam (reserved from the jam filling)
1 tbsp unsalted butter, melted
1 cup icing sugar
Strawberries, to decorate

Directions

To make the jam:

Roughly chop the rhubarb into 4-5cm thick pieces.
In a small non-stick saucepan, combine rhubarb, lemon juice, sugar and spice and bring to a low simmer. Stirring occasionally, cook until the rhubarb has fully broken down and the jam has thickened, about 15 minutes. Remove from the heat and stir in vanilla. Set aside to cool.

For the cake:

Preheat oven to 180°C (conventional) and grease two 20cm round springform cake tins. You can line the bottom of the tin with baking paper if you wish.
In a large mixing bowl, cream together the softened butter and sugar until pale and fluffy, about 3-5 minutes. Add in the eggs one at a time, mixing well in between each.
Sift the flour into the same mixing bowl, then add spice, a pinch of salt and gently fold them into the wet mixture with a spatula. Add the milk to loosen the batter and mix until all ingredients are well incorporated.
Divide the batter evenly between the prepared cake tins, using the back of a spoon to smooth the tops over. Bake for 25 minutes or until the cake bases are golden and springy to touch.
Remove from the oven and let the cakes rest in their tin for a few minutes before transferring them on a wire rack to cool.
While the cake is cooling, prepare the cream filling and the icing. In a medium mixing bowl, add the cream, vanilla and icing sugar and whip until stiff peaks form.

To make the icing:

To make the rhubarb icing, combine the reserved rhubarb jam with the melted butter and icing sugar. Whisk until a smooth, pink glaze forms. Add more icing sugar if it feels too runny or a splash of water if it is too dry.
Once the cake bases are completely cooled, generously spread the remaining rhubarb jam over the top of each cake. Pipe or spread the whipped cream over one of the cakes, then flip the second cake over it so the jam layer faces the cream layer. This will also allow for the flat side of one cake to be at the top, making it easier to decorate the cake with icing. Pour the icing over the top of your cake and decorate with fresh strawberries.