Sundays with Rhubarb Sponge Cake

Sundays with Rhubarb Sponge Cake

Elevate Your Bathroom Style Reading Sundays with Rhubarb Sponge Cake 3 minutes Next Laze by the Water

Kornelia Witek is a stylist and photographer who captures the fleeting beauty of everyday moments. Her work is inspired by nature, the changing quality of light, and her childhood growing up in a small town – ordinary aspects of daily life that take on a dreamlike quality through her lens. Here, she shares her recipe for a deliciously aromatic cake that invites us to find pleasure in slow morning rituals.

Rhubarb Sponge Cake I Photography: @kornelia_witek_photography I Featured: Basix Linen Tutto Towel in Ayrton

"This photo, as with so many others, is a result of split-second reflexes, because sometimes a split second is all you have," says Kornelia of her sun-drenched, springtime tablescape. "Imagine, a cake freshly popped out of the oven, the air still hot and swirling with a delicious aroma of vanilla, caramelised sugar, and a tart, juicy note of pink rhubarb stalks. My four-year-old bouncing at my elbow, eager for his first taste."

Featured: Basix Linen Tutto Towel in Ayrton

Soft, textural layers and a tonal palette of pink, white and cream lend the perfect backdrop for a relaxed yet elegant afternoon tea. "I barely had the presence of mind to catch it. A table with fresh linens, the cake, the mid-morning light flooding through the open window, and lilacs from the garden; there, a study in spring and the ordinary."


Rhubarb Sponge Cake (serves 8-10) 

Ingredients

  • 340 grams of butter
  • 340 grams of raw cane sugar ( Kornelia used brown sugar in a smaller quantity)
  • 6 large eggs
  • 2 teaspoon of vanilla extract
  • 240 grams of plain flour
  • 2 and 1/2 teaspoon of baking powder
  • 600 grams of rhubarb cut into 1-inch pieces (wash stalks thoroughly)

*All ingredients need to be at room temperature.
*You can substitute rhubarb with other seasonal fruits.

Method

  1. Preheat oven to 175°C
  2. Using a mixer, blend butter and sugar in a bowl until the batter is smooth.
  3. Gradually add eggs and blend until all ingredients are combined.
  4. Add vanilla extract and mix it all together.
  5. Sift in the flour and baking powder directly, mixing with a spatula until all ingredients are combined.
  6. Add most of the rhubarb, leaving some to sprinkle on the top. Give it a few more stirs to combine everything.
  7. Line a 25cm cake pan with parchment paper, butter and flour.
  8. Pour cake batter into prepared tin and bake for 40-45 minutes.
  9. Poke with a skewer to check that the dough doesn’t stick; if it does, leave it in the oven for a few more minutes and check again.

Enjoy! 

To view Kornelia Witek's portfolio, click here