Yoghurt as a base for baking really makes such a tender, light cake. This is primarily down to two reasons, both of which relate to the yoghurt's acidity. Not only does the acid react with the alkaline in the raising agent, therefore boosting the rise, but it also helps to prohibit the formation of gluten. Put simply, it tenderises the cake's crumb.
Ingredients (serves 10)
For the Cake
- 325g caster sugar, I like to use golden
- 6 large eggs
- 1/2tsp baking powder
- 325g self raising flour (fine cake flour is great)
- 150g Stork
- 175g rhubarb yoghurt (I use Rachel's Organic)
- 400g rhubarb, sliced into small chunks
- 350g caster sugar
- 350ml double cream
- Icing sugar to dust
- 2 x 23cm springform cake tins, greased and lined with baking paper
Preheat the oven to 180C/160C fan. Place all of the ingredients for the cake into a mixer fitted with paddle attachment and beat together until you have a smooth cake batter. If you don't have a mixer, simply place the ingredients into a mixing bowl and beat together with a wooden spoon or handheld mixer. Divide the cake batter between the prepared tins and bake for 25-30 minutes, or until a skewer inserted into the cake comes out clean. Allow the cakes to cool for 5 minutes or so in their tins, then finish cooling on a cooling rack.
Meanwhile make the rhubarb filling. Simply place the rhubarb and sugar, with a drop or two of water into a saucepan and set over a high heat. Stirring constantly, allow the mixture to boil, then reduce to a simmer and cook the rhubarb down until thick and jammy - about 20 minutes. Decant onto a plate and allow to cool completely.
Whip the cream to soft, floppy peaks.
Once the cakes are cool, Place one cake onto a cake stand and top (liberally of course) with the whipped cream. Merrily splodge (as I did) the rhubarb jam on top of the cream, then top with the other cake. Finish with a generous sifting of icing sugar.