Strawberry Rhubarb Layer Cake
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…
Instructions
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1
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.
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2
In a bowl, combine the flour and baking powder. Set aside.
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3
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.
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4
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.
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.
