Easy Rhubarb and Custard 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 and the topping, jarred rhubarb compote replaces the homemade version, and a dusting of icing sugar and rhubarb powder stands in for the poached rhubarb ribbons — the same rhubarb-and-custard flavour for far less work.
- Time: 90 min
Source: Relaxed Recipes
Ingredients
- FOR THE SPONGE
- unsalted butter, softened
- caster sugar
- large eggs, room temperature
- self-raising flour
- baking powder
- vanilla extract
- milk, if needed
- FOR THE CUSTARD BUTTERCREAM
- ready-made thick custard, cold
- TO ASSEMBLE AND FINISH
- about 150 g good shop-bought rhubarb compote or jam, chilled
- icing sugar, for dusting
- rhubarb powder, for dusting
- EQUIPMENT
- Electric whisk
- Two 20 cm round cake tins
- Parchment paper