Recipes, re-invented from cooking shows
Easy Rhubarb and Custard Layer Cake
Prep. Time:
Baking Time:
Total Time:
25 minutes
25 minutes
1 hour 30 minutes (includes cooling)
Serves:
10 slices (1 two-layer cake)
An easier take on Dan H's Rhubarb and Custard Vertical Layer Cake from Great British Bake Off ™ 14. The upright spiral becomes a simple two-layer round sponge and the fiddly whisked sheets give way to an easy creamed Victoria sponge. Shop-bought thick custard beaten into butter does both the filling...
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Ingredients
FOR THE SPONGE:
225 g (1 cup) unsalted butter, softened
225 g (1 cup + 2 tbsp) caster sugar
4 large eggs, room temperature
225 g (1 3/4 cups) self-raising flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) vanilla extract
1–2 tbsp (15–30 ml) milk, if needed
FOR THE CUSTARD BUTTERCREAM:
225 g (1 cup) unsalted butter, softened
250 g (1 cup) ready-made thick custard, cold
1/2 tsp (2.5 ml) vanilla extract (optional)
TO ASSEMBLE AND FINISH:
about 150 g (1/2 cup) good shop-bought rhubarb compote or jam, chilled
icing (powdered) sugar, for dusting
1–2 tsp rhubarb powder, for dusting (optional)
EQUIPMENT:
Two 20 cm (8 in) round cake tins
Method
STEP 1: BAKE THE SPONGE LAYERS
Preheat the oven to 180°C (350°F) and line the bases of two 20 cm (8 in) round cake tins with parchment paper. Beat the softened butter and caster sugar with an electric whisk until pale and fluffy. Beat in the eggs one at a time, then fold in the self-raising flour and baking powder, followed by the vanilla extract. Loosen with a little milk to a soft dropping consistency if needed. Divide between the two tins, level the tops and bake for 20–25 minutes until risen, golden and springy and a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto a rack to cool completely.
STEP 2: MAKE THE CUSTARD BUTTERCREAM
Beat the softened butter until pale and fluffy. Beat the cold custard until smooth, then add it to the butter a spoonful at a time, beating until silky and spreadable. Beat in the vanilla extract with the last of the custard. If it looks loose, chill for 10 minutes and beat again.
STEP 3: FILL AND ASSEMBLE
Set one sponge layer on a serving plate. Spread it with about half the custard buttercream, then spoon over the rhubarb compote and spread to a thin, even layer, leaving a small border so it does not squeeze out. Top with the second sponge layer, pressing down gently to level.
STEP 4: FINISH AND SERVE
Spread the remaining custard buttercream over the top of the cake, swirling or smoothing it as you like. Dust lightly with icing sugar and a little rhubarb powder for colour. Chill for 15 minutes to set, then slice to serve.
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Instructions
FOR THE SPONGE:
225 g (1 cup) unsalted butter, softened
225 g (1 cup + 2 tbsp) caster sugar
4 large eggs, room temperature
225 g (1 3/4 cups) self-raising flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) vanilla extract
1–2 tbsp (15–30 ml) milk, if needed
FOR THE CUSTARD BUTTERCREAM:
225 g (1 cup) unsalted butter, softened
250 g (1 cup) ready-made thick custard, cold
1/2 tsp (2.5 ml) vanilla extract (optional)
TO ASSEMBLE AND FINISH:
about 150 g (1/2 cup) good shop-bought rhubarb compote or jam, chilled
icing (powdered) sugar, for dusting
1–2 tsp rhubarb powder, for dusting (optional)
EQUIPMENT:
Electric whisk
Two 20 cm (8 in) round cake tins
Parchment paper
Heading 5
Ingredients
STEP 1: BAKE THE SPONGE LAYERS
Preheat the oven to 180°C (350°F) and line the bases of two 20 cm (8 in) round cake tins with parchment paper. Beat the softened butter and caster sugar with an electric whisk until pale and fluffy. Beat in the eggs one at a time, then fold in the self-raising flour and baking powder, followed by the vanilla extract. Loosen with a little milk to a soft dropping consistency if needed. Divide between the two tins, level the tops and bake for 20–25 minutes until risen, golden and springy and a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto a rack to cool completely.
STEP 2: MAKE THE CUSTARD BUTTERCREAM
Beat the softened butter until pale and fluffy. Beat the cold custard until smooth, then add it to the butter a spoonful at a time, beating until silky and spreadable. Beat in the vanilla extract with the last of the custard. If it looks loose, chill for 10 minutes and beat again.
STEP 3: FILL AND ASSEMBLE
Set one sponge layer on a serving plate. Spread it with about half the custard buttercream, then spoon over the rhubarb compote and spread to a thin, even layer, leaving a small border so it does not squeeze out. Top with the second sponge layer, pressing down gently to level.
STEP 4: FINISH AND SERVE
Spread the remaining custard buttercream over the top of the cake, swirling or smoothing it as you like. Dust lightly with icing sugar and a little rhubarb powder for colour. Chill for 15 minutes to set, then slice to serve.
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