I've been wedded to my Marguerite Pattern sponge recipe for many years, as it provides a very light but modest Victoria sponge. I was tempted to switch to Nigella Lawson's skyscraping Victoria Sponge as it claimed to work well with sugary, orangey rhubarb. I needed no more convincing. I cooked down 400g of rhubarb, chopped into pieces roughly an inch long, with 100g of sugar (I baulked at the amount, but apparently it was necessary) and the juice of a very big orange. The rhubarb was strained, the syrup cooked down further and then all set aside to cool.
Ingredients - makes two 21cm sandwich tins
- 225 g unsalted butter, very soft
- 200 g self raising flour
- 25 g corn flour
- 225 g caster sugar
- 4 large eggs
How to Make it
Cream the butter and sugar (this is why it helps for the butter to be very soft) and then add the eggs one at a time, adding a spoonful of the flour and corn flour mixture between each. Divide the mix into the two tins and bake for 25 minutes at 185 Celsius, or until the cakes begin to come away from the edges. and a cake tester comes out clean. (I found this to be slightly too long, and would change it back to 200 degrees for 20 minutes myself)
Assemble the sponge and rhubarb when everything is suitably cooled. The recipe called from cream in the middle, but we dolloped it (with some of the reduced rhubarb syrup) on the side.
TLM was given a bran spanking new Canon 400D digital SLR camera (phwoar!) as a graduation gift, so I have purloined it already and am trying to get to grips with it. These are my first pictures, taken on the first day with it. Hmmmm, still lots to learn (especially keeping it straight, as the other camera projects little lines on the LCD screen)