I had a bit of a car accident this week and I had no car for few days and my lovely cleaner offered to do the school run for me. I wanted to thank her so decided to invent a new cake especially for her.
I decided on a delicious vanilla cake sandwiched with my homemade rhubarb jam and a delicious custard buttercream. It’s a classic combination and perfect in this cake.
I used my homemade jam for this recipe as it really does taste so much better but any good quality jam will be fine.
She was over the moon with it and all her family loved it too - she has now placed an order for another one for next week so I think it was definitely a success!!!!
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To start pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease two 8” cake tins (Mine are 4” deep)
This is one of the few recipes where I use the creaming method and I think it is well worth it with this cake recipe. I have tried this recipe with the all in one method and prefer the results using the creaming method.
In the bowl of a stand mixer put the butter and sugar and cream until light and fluffy.
Put the eggs in a jug or bowl and mix with the vanilla using a fork. Then add the eggs gradually until they are all combined.
Finally add the flour and baking powder and milk then mix again.
Divide the mixture between the two tins.
Bake for 25-30 minutes or until a skewer comes out clean.
Leave to cool in the tins then transfer to a wire cooling tray.
Next make the custard buttercream. Put the butter, custard powder and sieved icing sugar in the bowl of a stand mixer with the whisk attachment. Whisk with a tablespoon of milk until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.
Put the buttercream in an icing bag with a star nozzle. If you don’t have any piping nozzles you can spread the buttercream in the cake instead.
Place the first cake on a plate or stand that you want to use and pipe round the edge of the cake until you get to the middle.
Put half the jam on top of the icing.
Finally place the second cake on the top and smooth the remaining buttercream over the top. Pipe a ring of stars around the edge and fill in the middle with the remaining jam.
Rhubarb & Custard Cake
Sarah’s servings: 12
Sarah's skill: Medium
Baking Time: 25 - 30 minutes
Ingredients:
Cake:
250g Soft unsalted butter
250g Caster sugar
4 Large eggs
1tsp Vanilla bean paste
250g Self Raising flour
1 tsp Baking powder
1 Tbsp Milk
8-10 Tbsp Rhubarb Jam
Butter icing:
200g Butter
350g Icing Sugar
50g Custard powder
1 Tbsp Milk if needed
Method:
Pre-heat the oven to 180 degrees centigrade (160 fan) and line and grease two 8” cake tins (Mine are 4” deep).
In the bowl of a stand mixer put the butter and sugar and cream until light and fluffy.
Put the eggs in a jug or bowl and mix with the vanilla using a fork. Then add the eggs gradually until they are all combined.
Finally add the flour and baking powder and milk then mix again.
Divide the mixture between the two tins and bake for 25-30 minutes or until a skewer comes out clean.
Leave to cool in the tins then transfer to a wire cooling tray.
Next make the custard buttercream. Put the butter, custard powder and sieved icing sugar in the bowl of a stand mixer with the whisk attachment. Whisk with a tablespoon of milk until light and fluffy. You can add a bit more milk if the icing is too stiff to pipe.
Put the buttercream in an icing bag with a star nozzle. If you don’t have any piping nozzles you can spread the buttercream in the cake instead.
Place the first cake on a plate or stand that you want to use and pipe round the edge of the cake until you get to the middle.
Put half the jam on top of the icing and then place the second cake on the top and press down slightly.
Finally place the second cake on the top and smooth the remaining buttercream over the top. Pipe a ring of stars around the edge and fill in the middle with the remaining jam.
Sarah’s extra slice…….
If you want to make your own jam I have a recipe blog for rhubarb jam.
The cake tins I used were 4” deep PME 8” cake tins.