Suzanne Crozier –
Rhubarb upside-down cake
Suzanne Crozier –
Rhubarb upside-down cake
Tyd:
30 - 40 Min
Bedien:
12 Persone
Soet
Bestanddele:
4 cups Rhubarb,
chopped in 0,5 cm
250 ml Sugar
30 ml Butter, in blocks
Cake:
2 eggs, separated
250 ml Sugar
125 ml Water
250 ml cake flour
7.5 ml baking powder
1 ml Oryx Dessert Salt
125 ml Wheat bran
2,5 ml Ground cinnamon
5 ml Vanilla
Metode:
- Set oven on 180˚C
- Spray a 23cm cake tin with B-well Canola Baking Spray.
- Mix rhubarb and sugar together and pour into cake tin.
- Place butter blocks on top.
- Whip egg whites until soft peaks.
- Add ½ of sugar and whip until meringue consistency.
- Mix egg yolk and rest of sugar until light and fluffy.
- Add water and mix well.
- Gently fold in dry ingredients so that there are no lumps.
- Gently fold egg whites into mixture.
- Pour over rhubarb and spread evenly.
- Bake for 30-40 minutes or until cake tester comes out clean.
- Let cool slightly.
- Flip over to release cake and serve upside down.