Rhubarb & Walnut Sponge Cake Recipe
A delightful bake that combines the tang of rhubarb with the crunchiness of walnuts; perfect for afternoon tea.
medium
01:10
6
METHOD
Step 1.
Preheat your oven to 180°C (356°F). Grease and flour a 23cm round cake tin.Step 2.
In a mixing bowl, cream together 200g of unsalted butter with 200g caster sugar until light and fluffy.Step 3.
Beat in 4 large eggs, one at a time, ensuring each is well incorporated before adding the next.Step 4.
Fold in 200g of self-raising flour and 1 tsp of baking powder gently to preserve the air in the mixture.Step 5.
Stir in 1 tsp of vanilla extract and the zest of 1 orange for an aromatic touch.Step 6.
Fold in 150g of finely chopped rhubarb and 100g of crushed walnuts, distributing them evenly through the batter.Step 7.
Pour the batter into the prepared cake tin and smooth the top with a spatula.Step 8.
Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the middle comes out clean.Step 9.
Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.Step 10.
Serve as is, or dust with icing sugar for a decorative touch.
INGREDIENTS
200 gUnsalted butter
200 gCaster sugar
4 Large eggs
200 gSelf-raising flour
1 tspBaking powder
1 tspVanilla extract
1 Orange (zest)
150 gFinely chopped rhubarb
100 gCrushed walnuts
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