Rhubarb and Elderflower Cake
Rhubarb and Elderflower Cake
Ingredients
- ¾ cup (115 g) unbleached all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 eggs, at room temperature and separated
- ½ cup (105 g) sugar
- ½ cup (125 ml) 35% cream
- 1 tbsp (15 ml) elderflower syrup (see note)
- 1 tsp gelatin
- 1 tbsp (15 ml) water
- 2 ½ cups (325 g) fresh or frozen rhubarb, cubed
- ¾ cup (160 g) sugar
- 1 tbsp (15 ml) lemon juice
- ¾ cup (100 g) icing sugar
- 2 tbsp (30 ml) elderflower syrup
- Edible flowers (optional)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line the bottom of an 8-inch (20 cm) springform pan with removeable bottom with parchment paper. Do not butter the pan.
- In a bowl, combine the flour, baking powder and salt.
- In a large bowl, whisk the egg yolks with ¼ cup (55 g) of the sugar, the cream and elderflower syrup until smooth. Stir in the dry ingredients.
- In a third bowl, whisk the eggs whites with an electric mixer until soft peaks form. Gradually whisk in the remaining sugar until stiff peaks form. Stir one-quarter of the meringue into the cake batter. Using a spatula, gently fold in the remaining meringue. Spread the mixture out in the prepared cake pan.
- Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours. Unmould.
Rhubarb and Elderflower Cake