Rhubarb and Custard Cake Recipe

Ingredients

• 2 x 20cm (8″) Round Sandwich Cake Tins
• Electric Stand Mixer or Electric Hand Whisk
• Piping bag and nozzle (optional)
• 160 g Icing Sugar
• 160 g (1 + 1/2 Cups) Icing Sugar
• 50 g (1/3 Cup) Custard Powder
• 100 g (1/3 Cup + 1 tbsp) Unsalted Butter, Room Temp
• 1 tbsp Milk
• 300 g (10.5 oz) Rhubarb Jam or Compote
• Pink Food Colouring (optional)
• Icing Sugar, For Dusting (Optional)
• 200 g (3/4 Cup + 1/8 Cup) Golden Caster Sugar
• 200 g (3/4 Cup + 1/8 Cup) Unsalted Butter, Room Temp
• 4 Eggs, Room Temp
• 200 g (1 + 1/2 Cups) Self Raising Flour
• 80 g (1/2 Cup) Custard Powder
• 1 tsp Baking Powder
• 3 tbsp Milk, Room Temp
• 1/4 tsp Salt

Instructions

1. 1

   Preheat your oven to 180°C/Fan 170°C/356ºF and grease/line...: Preheat your oven to 180°C/Fan 170°C/356ºF and grease/line the base of your baking tins. Then put all the cake ingredients in an electric stand mixer and beat until smooth.

2. 2

   Divide between the two tins and bake in...: Divide between the two tins and bake in the lower part of your oven for 12-18 mins until a skewer or knife poked in the middle comes out clean.

3. 3

   Remove from the tins, peel off the baking...: Remove from the tins, peel off the baking paper and cool completely on a wire rack. Once cooled, if your cakes have domed - level them out with a sharp knife.

4. 4

   Put the icing sugar, custard powder and butter...: Put the icing sugar, custard powder and butter in an electric stand mixer and beat until light and smooth. If it's still too thick, add 1 tbsp of milk and beat again until smooth.

5. 5

   Either spread the custard buttercream straight over the...: Either spread the custard buttercream straight over the top of one of the cake layers with a spatula, or load a piping bag with a large round nozzle/snip a chunky piece off the corner. Then pipe blobs around the edge and swirl the rest in the middle.

6. 6

   Put the rhubarb jam in a bowl and...: Put the rhubarb jam in a bowl and mix until loosened. (You can add a little pink food colouring here if you want to.)

7. 7

   Spread the jam carefully over the top of...: Spread the jam carefully over the top of the buttercream, almost right to the edge but not quite.

8. 8

   Add the other cake layer bottom side up...: Add the other cake layer bottom side up onto the top. And finally, sieve icing sugar generously over the top and serve.