Rhubarb and Elderflower Cake

Instructions

1. 1

   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.

2. 2

   In a bowl, combine the flour, baking powder and salt.

3. 3

   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.

4. 4

   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.

5. 5

   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.