Jelly & Cake
We love our desserts, from wibbly wobbly jellies and towering sugar confections to old-fashioned sponge cakes and roly poly puddings. Our best-selling Jelly & Cake print is on tea towels, aprons, oven gloves and fabric. Brighten up your home with your favourite.
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·2y
Our Vanilla Sponge Cake with Rhubarb Butter Icing.
30min · 6 servings CAKE BATTER: 12 ozs Caster Sugar 12 ozs Unsalted Butter – at room temperature 6 Medium Eggs 12ozs Self-raising Flour – seived 1 Teaspoon Vanilla Extract BUTTER ICING: 50g Chopped Rhubarb 1 Satsuma – grated rind and juice 60g Caster Sugar 100ml Water 200g Unsalted butter – at room temperature 400g Icing Sugar – sieved
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Vanilla Sponge Cake with Rhubarb Butter Icing.
This triple-layered sponge cake may look impressive but is actually really simple to make. The sponge can even be baked in advance and frozen, leaving you with just the icing to add on the day of the celebration. Why not give it a go. And don't forget to serve it up in style with one of our Jelly & Cake Aprons, or napkins.