Why settle for one layer of sumptuous sponge cake when you can sink your fork into four? Using a light batter inspired by shortcake, we let the perfect pairing of sweet strawberries and tart rhubarb shine to its fullest, with a kiss of vanilla and cream.
Ингредиенты
- 1 cup (140 g) unbleached all-purpose flour
- ½ tsp baking powder
- 6 eggs, at room temperature
- 1 cup (210 g) sugar
- 1 tsp (5 ml) vanilla extract
- 2 tbsp (30 ml) canola oil
- 1 cup (210 g) sugar
- 2 tbsp cornstarch
- 2 tbsp (30 ml) lemon juice
- 2 cups (270 g) strawberries cut into pieces
- 2 cups (260 g) rhubarb cut into ½-inch (1 cm) pieces
- 1 ½ cups (375 ml) 35% whipping cream
- 3 tbsp (40 g) sugar
- ½ tsp (2.5 ml) vanilla extract
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of two 8-inch (20 cm) springform pans with parchment paper. Set aside.
- In a bowl, combine the flour and baking powder. Set aside.
- In another bowl, beat the eggs, sugar and vanilla extract with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters. At low speed, drizzle in the oil. With a whisk or spatula, gently fold in the dry ingredients.
- Spoon the batter into the prepared pans and bake for about 30 minutes or until a toothpick inserted into the centre of the cakes comes out clean. Let cool completely. Unmould.
