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Lemon & Rhubarb Sponge Cake

50 mins Cook
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We all know that rhubarb & lemon are a match made in heaven. With the addition of white chocolate chips this pop of sweetness with balance out the tart rhubarb. This is a gorgeous spring cake and we can guarantee you’ll be reaching for seconds. Thanks for this lovely recipe to our amazing Brand Ambassador, Shane Smith.

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Lemon & rhubarb Sponge Cake

Lemon & rhubarb Sponge Cake

agnesgempackfoods-ie
prep time
25 mins
cooking time
50 mins
servings
10
total time
75 mins

Equipment

  • Stand mixer with paddle attachment

  • or Hand mixer

  • Mixing bowls

  • Wooden spoon

  • Weighing scales

  • Oven

  • 1 x 9” loose bottom cake tin

  • Parchment paper

  • Pastry brush

  • Grater

  • Spatula

  • Sieve

  • Chopping board

  • Chopping knife

Ingredients

  • 180g butter

  • 180g Gem caster sugar

  • 3 large eggs

  • 200g Gem self-raising flour

  • 50g Gem custard powder

  • ½ tsp Gem baking powder

  • 100g crème fraiche

  • Dash vanilla essence

  • 1 lemon zest

  • 50g Gem white chocolate chips

  • 5 stalks Irish rhubarb

  • 40g Gem flaked almonds

Instructions

1
Preheat your oven to 180C/160C fan.
2
Grease and flour a 9” round loose bottom cake tin. Set aside.
3
Into your mixing bowl, cream the butter and sugar until soft and pale.
4
To this gradually add the eggs, mixing fully in-between each edition.
5
Sieve in the flour, custard powder and baking powder. Mix to combine.
6
To this add the crème fraiche, zest, vanilla and white chocolate and mix through.
7
Spoon this batter into the prepared tin and even out.
8
Wash and trim the rhubarb stalks to fit across the top of the sponge.
9
Place them on top of the batter and sprinkle with the flaked almonds.
10
Bake in the preheated oven for 50 minutes.
11
Remove and allow to cool slightly before serving.
12
Dust the top with icing sugar and serve with a side of semi-whipped cream.
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