This lovely sponge cake dessert is layered with cake, whipping cream and rhubarb raspberry compote. It’s light and fluffy and the rhubarb and raspberry compote is rich in flavour and colour with a sweet tart deliciousness that balances beautifully with the cake and whipped cream.
I wanted to make a simple light cake to go with this delicious rhubarb and raspberry compote I made and this sponge cake is perfect! This rich rhubarb raspberry compote is so easy to make and has a thick texture that holds well between the layers of the cake and whipping cream.
The layered cake recipe is like any other sponge layered cake that only requires a very short time to bake, and since this recipe only needs one large cake then it is only a matter of cutting the size you want to serve.
TIPS ON MAKING THIS RECIPE
Make sure you beat the eggs long enough to get a rich, smooth, and pale yellow texture and tripled in volume, 6-8 minutes.
After you sift the dry ingredients, then fold in the flour mixture into the egg mixture in three additions. Folding helps to minimize the amount of mixing, and prevents the eggs mixture from deflating.
Use a spatula to smooth out the top of the batter when poured into a prepared baking sheet.
When removing the cake from the oven, carefully transfer to a damp towel and remove the parchment paper. Roll the cake into the towel and allow to cool.
RECIPE INGREDIENTS
Flour: all purpose flour is needed for this recipe, but don’t forget to sift the flour with the other dry ingredients; cake flour can be substituted is equal amounts
Baking powder: is a leavening agent and gives this sponge cake it’s airy fluffiness
Salt: enhances the flavours
Sugar: only 1/3 cup needed and I only use raw fine sugar, and you can substitute with white sugar
Vanilla: adds flavour
Rhubarb: use firm stalks and make sure you purchase red rhubarb, they are best for baking
Raspberries: adds such a beautiful colour, and flavour of sweetness to this compote
Maple syrup: I like to use a natural sweetener to my recipes
Lemon juice: fresh citrus flavour, and enhances the other ingredients
Salt: another ingredient that brings out the flavours of the ingredients
Heavy Cream: also known as whipped cream
Powdered sugar: adds a little sweetness
HOW TO MAKE THIS DELICIOUS DESSERT
In a stand mixer, using a whisk attachment, (or hand beater) beat eggs, sugar and vanilla on medium-high speed until thick and pale in colour, and has tripled in volume, about 6-8 minutes. In a small bowl, sift flour, baking powder and salt. In three additions, fold flour mixture into the egg mixture using a rubber spatula to combine after each addition.
Transfer batter on to prepared baking sheet and smooth the top with a spatula. Bake until light golden in colour, about 10 minutes.
Carefully, remove from pan on to a towel, and remove parchment paper. Lay the cake on a cooling rack to cool, and place a towel over the cake to prevent it from drying.
Once the sponge cake is cooled, then cut 12 – 2 x 4 inch rectangles to begin assembling the cakes. If you prefer large size of dessert then add an inch for length, but overall, you should get 6 servings.
In a medium saucepan, combine all the ingredients and bring to boil, then reduce to a simmer for about 20 minutes until it starts thickening. It will further thicken as it cools. Set aside until ready to assemble the cake.
When assembling the dessert, start with cake, then add whipped cream, then the rhubarb raspberry compote, then cake again and whipping cream for the top layer. Garnish with raspberries, mint and icing sugar.
SERVE THIS DELICIOUS COMPOTE
- ice cream
- yogurt
- oatmeal
- custard
- puddings
- smoothies
Also, this delicious compote can be used in: angel food cake, muffins, cupcakes, breakfast bars, layered cakes, donuts just to name a few.
FAQ
What can I use to replace the rhubarb raspberry compote? I would recommend a raspberry or strawberry jam; or any other fruit jam or preserve would work too.
Sponge Layer Cake with Rhubarb Raspberry Compote
Equipment
- Baking sheet, stand mixer
Ingredients
Cake:
- 3 eggs, room temperature
- 1/3 cup raw fine sugar
- 1 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Rhubarb Raspberry Compote:
- 2 cups rhubarb, cubed
- 3/4 cup raspberries
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- pinch of salt
Filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
Instructions
Cake:
- Preheat oven to 400°F and line a 15 x 10 inch baking sheet with parchment paper.
- In a stand mixer, using a whisk attachment, beat eggs, sugar and vanilla on medium-high speed until thick and pale in colour, and has tripled in volume, about 6-8 minutes.
- In a small bowl, sift flour, baking powder and salt. In three additions, fold flour mixture into the egg mixture using a rubber spatula to combine after each addition.
- Transfer batter on to prepared baking sheet and smooth the top with a spatula. Bake until light golden in colour, about 10 minutes.
- Carefully, remove from pan on to a towel, and remove parchment paper. Lay the cake on a cooling rack to cool, and place a towel over the cake to prevent it from drying.
Compote:
- In a medium saucepan, combine all the ingredients and bring to boil, then reduce to a simmer for about 20 minutes until it starts thickening. It will further thicken as it cools. Set aside to cool until ready to assemble the cake.
Filling:
- Using an electric mixer with whisk attachment, beat the heavy cream and powder sugar on high speed until whipped. Hint: I always place the stainless steel bowl in the refrigerator or freezer to get it cold before adding the whipping cream.
- Assemble the cake: Cut the sponge cake into 2 inch width and 4 inch length pieces. Once the compote is cooled, assemble the cakes, first with one cut piece of cake, then whipping cream, a layer of compote, then another layer of cake, and final layer of whipped cream.
- Garnish with raspberries, mint leaves and confectioner's sugar.
Notes
Nutrition
Enjoy this lovely dessert during the warm summer months when the fresh rhubarb and raspberries are in season. Happy eating! 🙂
