Rhubarb Sponge Cake
An easy recipe for 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 40x28 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.