Reader Recipe of the Month, October
Enjoy a delicious sponge cake filled with rhubarb conserve and creamy frosting, perfect for any special occasion. Made with golden caster sugar, self-raising flour, and Bonne Maman Rhubarb Conserve....
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bonnemaman.co.uk.
Cooking tools:
- Piping bag
- Hand mixer
- Cake pan
- Cooling rack
- Fine-mesh sieve
- Kitchen scale
- Offset spatula
- Oven
- Mixing bowl
- Measuring spoon
- Paring knife
- Chef's knife
- Cutting board
- Parchment paper
- Spoon
- Spatula
Ingredients
- 200g golden caster sugar
- 200g butter at room temperature
- 3 large eggs, at room temperature
- 3tbsp elderflower cordial
- 200g self raising flour, sieved
- 1/2tsp baking powder
- 200g butter, at room temperature
- 400g icing sugar, sieved
- 4tbsp Bonne Maman Rhubarb Conserve
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