Sponge Cake with Strawberries & Rhubarb

Sponge Cake with Strawberries & Rhubarb (11) WM

 

This cake is a recipe for high altitude.  To be honest I don’t know what’s different between this and a non high altitude recipe.  If you are at sea level let me know!  The ingredients below are for one sponge cake – I made two so that they could be layered.  If you do make two make them in separate batches (you can bake both at once if you have two of the same sized pans). You could also make one cake and cut it in the middle to get two layers.

 

Ingredients:

1/2 cup flour

1/2 cup cake flour (see note below about making cake flour)

3/4 cup sugar

1/4 tablespoon baking powder

1/2 teaspoon salt

1/4 cup vegetable oil

1/2 teaspoon cold water

4 egg yolks

2 teaspoons vanilla extract

4 egg whites

 

1 container strawberries

3 rhubarb stalks

small carton of heavy whipping cream

sugar

vanilla

parchment paper

 

Sponge Cake with Strawberries & Rhubarb (9) WM

Cake Directions:

1) Preheat your oven to 350 degrees F.

2) Grease a 9″ or 10″ springform cake pan and line the bottom with a parchment paper cut to fit the pan.

3) Whisk together the all-purpose flour, cake flour, sugar, baking powder, salt, oil, water, vanilla, and egg yolks.

4) In a separate bowl whip the egg whites until they are white and fluffy.

5) Gently fold half of the whipped egg whites into the batter, then add the other half after the first half is mixed in.

6) Pour the batter into the greased and parchment lined cake pan; bake about 35 minutes until it is golden brown.

7) Let the sponge cake cool in the pan for about 5 minutes and then open the sides of the pan and let the cake cool completely.

8) Once the cake is cooled spread the strawberry rhubarb sauce over the top of one of the cakes.  Place the second cake on top.

9) To make the whipped cream pour the carton of whipping cream into a bowl and whisk on high until soft peaks form.  Pour in the vanilla (about 2 teaspoons) and sugar (to taste).

 

Strawberry Rhubarb Sauce Directions:

1) After washing the strawberries and rhubarb slice into bite sized pieces and place in a small pan and put it on medium-high heat.

2) After the strawberries and rhubarb start to “melt” a little and boil reduce the heat to medium-low.  Continue to let the mixture gently simmer until it resembles a sauce / jam.  You can add sugar if you want as the rhubarb is a little bit tart.

 

cake flour ingredients:

1/2 cup flour

1 teaspoon corn starch

cake flour directions:

1) Place the flour in a bowl removing 1 teaspoon of corn starch.

2) Add the corn starch and sift until the cake flour is light and airy.

Sponge Cake with Strawberries & Rhubarb (1) QM

Strawberry Rhubarb Pie

strawberry rhubard pie (2) WM

Fruit pies equal summer in my book, and especially strawberry rhubarb.  It was a treat when I was a kid to have a strawberry rhubarb pie from Marie Calendar’s – now that I love to bake I just make them myself!  They are super easy to make and don’t require too many ingredients.

2 containers of strawberries

4 stalks of rhubarbs

2 tablespoons minute Tapioca

1 teaspoon Ball Fruit-Fresh Produce Protector

2 sheets of crust

1 egg, beaten

Directions:

1. Wash and de-stem the strawberries then slice, slice the rhubarb into chunks, place both into a bowl.

2. Stir the minute Tapioca and the produce protector into the strawberries and rhubarb.

3. Place one sheet of crust onto the bottom of a pie pan allowing the edges to hang over slightly; pour the pie mixture on top of the crust.  Gently place the top crust over the pie mixture and pinch the top and bottom layers of crust together.

4. Cut slits into the center of the crust and then brush the beaten egg over the entire crust.

5. Bake in a pre-heated 350 degree oven for about 60 minutes until golden brown.  Serve warm with vanilla ice cream!

strawberry rhubard pie (1) WM

strawberry rhubard pie (3) WM