The Great Australian Bake Off

Rhubarb meets custard in this dreamy sponge cake.


  • Vanilla sponge

  • 4 free range eggs

  • 4 tbsp boiling water

  • 150g caster sugar

  • 1 tsp vanilla bean paste

  • 100g flour

  • 100g wheaten corn flour

  • 2 tsp baking powder

  • Raspberry sponge

  • 2 free range eggs

  • 2 tbsp boiling water

  • 75g caster sugar

  • 3-4 drops natural raspberry essence

  • 1 tbsp freeze dried raspberry powder

  • pinch salt

  • 50g flour

  • 40g wheaten corn flour

  • 1 tsp baking powder

  • Mascarpone crème Madame

  • 100g caster sugar

  • 4 egg yolks

  • 50g cornflour

  • 1 vanilla bean

  • 1 tsp vanilla essence

  • 500ml full cream milk

  • 600ml mascarpone

  • Rhubarb and Davidson plum compote

  • 1 bunch rhubarb

  • 50g caster sugar per 100g rhubarb

  • 1 piece of lemon peel

  • 1 tsp vanilla bean paste

  • 1 tsp freeze dried Davidson plum powder

  • Raspberry and rosewater jam

  • 200g frozen raspberries

  • 70g caster sugar

  • Pinch pectin powder

  • ½ tsp rosewater

  • Raspberry/lemon icing with layered rhubarb and rhubarb roses

  • 1 cup pure icing sugar

  • 50g fresh raspberries

  • Juice of one lemon

  • Rhubarb roses and garnish

  • Extra bunch rhubarb

  • 1 cup caster sugar

  • 1 cup water

  • Spearmint leaves


  • For the sponge cake:

  • 1.

    Preheat oven to 180°C, fan forced. Grease and line two cake tins with baking paper (8 inch).

  • For vanilla sponge:

  • 1.

    Beat eggs in a large mixer bowl using the whisk attachment, with hot water until foamy.

  • 2.

    Sprinkle in sugar slowly over the egg mixture then beat it for a few minutes until the sugar has dissolved completely and the mixture is thick and creamy.

  • 3.

    Mix and sieve the flours and baking powder twice. Fold gently into egg mixture until all incorporated.

  • 4.

    Fill tin with mixture. Bake for 25-30 minutes until just done. Sit for 5-10 minutes. Turn out and cool on racks. Peel off paper.

  • For raspberry sponge:

  • 1.

    Follow method as above but add raspberry essence to the eggs and sieved freeze dried raspberry powder with flours and baking powder. Bake 20-25 minutes or until just done.

  • For mascarpone crème Madame:

  • 1.

    Split vanilla bean and scrape out seeds. Heat milk with vanilla seeds, split bean and a little essence until just about to boil. Whisk egg yolks with sugar until creamy. Whisk in cornflour. Whisk in a little of the boiling milk then return to pan and bring to boil stirring all the time until thick and well cooked.

  • 2.

    Chill, stirring over an ice bath to prevent a skin from forming. Prepare rhubarb whilst custard is chilling and jam.

  • 3.

    Whisk mascarpone lightly until just thick then fold in custard. If custard is lumpy, push through a drum sieve. Chill.

  • For the rhubarb:

  • 1.

    Trim and string rhubarb. Cut into 2-3cm pieces. Weigh and use 50g sugar per 100g rhubarb.

  • 2.

    Place sugar, lemon zest and vanilla in a large saucepan with a few tbsp of water and melt over medium heat. When just melted add rhubarb and plum powder and cook gently until tender but not mushy (5-10 minutes). Remove from pan and cool in a large bowl.

  • For raspberry and rose jam:

  • 1.

    Defrost the raspberries.

  • 2.

    Put everything in a small saucepan and bring to boil. Whisk in pectin.

  • 3.

    Simmer on low heat until just thickened. Transfer to a bowl and chill (use freezer to speed things up).

  • For the raspberry and lemon icing:

  • 1.

    Crush fresh raspberries with a little icing sugar and water to extract the juice.

  • 2.

    Sift icing sugar and mix with lemon juice, raspberry juice until you have a smooth spreadable icing.

  • For rhubarb decorations and roses:

  • 1.

    Make a sugar syrup with 1 cup sugar and 1 cup water.

  • 2.

    Peel strips of rhubarb with a vegetable peeler. Poach in syrup for about 45 seconds or until just starting to soften and lay on a paper towel to cool. Roll into rose shapes and use spearmint as leaves. Poach extra strips and leave to drain on paper towel.

  • To assemble:

  • 1.

    Cut vanilla sponge in half. Place a vanilla sponge on the bottom. Place a layer of rhubarb compote followed by piped circles of cream. Inject raspberry sponge with raspberry jam using injecting nozzle and piping bag. Top with rhubarb and cream. Ice top of cake with raspberry and lemon icing. Allow to set slightly. Decorate with strips of rhubarb and rhubarb roses. Finish with spearmint leaves.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 320kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 5g
  • Carbohydrate 48g
  • Sugar 34g
  • Sodium 207mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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*This recipe has not been edited or tested by the Bake Off Food Department

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