Rhubarb Sponge Cake is a soft and delicious cake sprinkled with icing sugar. The recipe is so easy and all you need is a mug and a tablespoon. No measurements are needed. Try this ridiculously easy summer dessert, and find out why buying a rhubarb, when it’s its season, is worth all the money!
ingredients:
- 6 egg yolks
- 1 ½ mug regular white sugar
- 6 tbsps warm water
- 1 ½ mug flour
- 1 pack baking powder (12 g)
- 6 egg whites
- pinch of salt
- 10 rhubarb sticks
Who else LOVES easy traybake recipes? That kind of dessert you just pour on the baking tray, bake, and then it’s all done? Because I do!
This sponge cake is very simple. It’s my grandma’s recipe and she used to make this cake for all family gatherings. Rhubarb grows in her garden like crazy, so there is always some rhubarb meal on the table during these summer months.
try my other favorite dessert recipes:
HOW TO MAKE THIS CAKE:
- all you need is a mug, a tablespoon, an electric mixer (or an egg whisker), and a big bowl
- with no room temperature ingredients!
- bake for only 25 minutes
Preheat the oven to 180°C. Prepare a baking tray 40×28 cm with baking paper on it.
Start by whisking egg yolks and sugar until creamy. When the mixture is fluffy, add warm water one tablespoon at a time while whisking the mixture.
Add sifted flour and baking powder. Mix well.
In another bowl whisk the egg whites with a pinch of salt. When the egg whites are whipped, fold them in gently.
Pour the batter on the baking tray and add small cubes of chopped and peeled rhubarb on the top. Bake for 25 minutes.
Let the sponge cake cool completely.
If you decide to make this rhubarb sponge cake, let me know on Instagram or tag me on TikTok. I love seeing the pictures or videos of these meals made by you ❤️
Rhubarb Sponge Cake
Ingredients
- 6 egg yolks
- 1 ½ mug regular white sugar
- 6 tbsps warm water
- 1 ½ mug flour
- 1 pack baking powder (12 g)
- 6 egg whites
- pinch of salt
- 10 rhubarb sticks
Instructions
- Preheat the oven to 180°C. Prepare a baking tray 40×28 cm with baking paper on it.
- Start by whisking egg yolks and sugar until creamy. When the mixture is fluffy, add warm water one tablespoon at a time while whisking the mixture.
- Add sifted flour and baking powder. Mix well.
- In another bowl whisk the egg whites with a pinch of salt. When the egg whites are whipped, fold them in gently.
- Pour the batter on the baking tray and add small cubes of chopped and peeled rhubarb on the top. Bake for 25 minutes.
- Let the sponge cake cool completely.
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