Easy Mary Berry Rhubarb Sponge Recipe
Mary Berry Rhubarb Sponge is a quintessentially British dessert that combines a light, fluffy sponge cake with a layer of tangy rhubarb
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Cooking tools:
- Kitchen scale
- Hand mixer
- Cake pan
- Cooling rack
- Skewer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Parchment paper
- Measuring spoon
- Measuring cup
Ingredients
- Rhubarb: 500g (1.1 lbs) fresh rhubarb, trimmed and cut into 1-inch pieces.
- Caster Sugar: 200g (7 oz) for sweetness.
- Butter: 175g (6 oz) unsalted, softened.
- Self-Raising Flour: 175g (6 oz) for the sponge base.
- Eggs: 3 large, free-range.
- Baking Powder: 1 tsp to help the sponge rise.
- Milk: 2 tbsp for added moisture.
- Vanilla Extract: 1 tsp for flavor.
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