This delicate genoise cake recipe marries the classic flavour combination of rhubarb and custard, teaming it with orange for extra deliciousness.
It produces a wonderfully delicious light sponge cake, not too sweet and which is perfect for sharing over afternoon tea or as a dessert.
Forced Rhubarb
Rhubarb is such a versatile vegetable which can easily be used in a host of different recipes, such as crumble (like our classic recipe for rhubarb and ginger crumble), in cakes, or made into a jam or curd. It goes well with some savoury dishes, try it with pork in place of apple sauce, or mackerel, or perhaps make a great rhubarb chutney
Now before we jump to the recipe, I feel a few more words about forced rhubarb are needed.
The Forced Rhubarb Season usually runs from December to March. Tunnelled rhubarb runs from March to May and outdoor from April/June and forced picks up again in December.
All of the above can be made with regular garden rhubarb through the summer. But for a few months in late winter early spring Forced Rhubarb is a treat that is worth using in more delicate bakes like this Rhubarb and custard genoise cake or my Rhubarb Upside down Cake, or even my Orange posset with rhubarb.
Forcing rhubarb means it can be available earlier, between January and March. This growing technique produces rhubarb that is tender very pink and sweet so that it requires 40% less sugar to be used when cooking with it!
Forced rhubarb is a Yorkshire delicacy with a rich history, the rhubarb is grown in darkened sheds and harvested by candle light and is produced in what is called the rhubarb triangle, an area of just 9 square miles. As such it has been awarded the Protected Designation of Origin status. The stems produced by the plant are far more slender, and therefore more suitable for this particular bake, than those of summer rhubarb which is grown outdoors.
Yorkshire forced rhubarb is considered the finest but other forced rhubarb produced in the dark but not so romantically picked by candlelight comes a close second (although any proud Yorkshire person would disagree vehemently
Varieties to look out for are: Timperley Early, Stockbridge Harbinger, Reeds Early Superb, Stockbridge Arrow, Queen Victoria and Cawood Delight. If you're unable to source it from your local supermarket or green grocers, many of the growers sell mail order.
What makes this Rhubarb and Custard Genoise cake special
At first glance this recipe may look a little long winded and complicated but don't let that put you off. It really isn't and it is worth making. The rhubarb has been teamed with orange which is such a lovely flavour combination. And the creaminess of the custard (Crème Pâtissière) works so well with the sharpness of the rhubarb.
As you can possibly tell, this Rhubarb and Custard Genoise is quite a delicate cake. Light and airy with a delicate crumb. The cake is fresh tasting and not overly sweet, and best eaten when just made. My favourite type of cake!
It's certainly not the sort of cake which can be packaged up in a lunch box (unless you're happy with custard and rhubarb jam being all over the your sandwiches!) and therefore it's best eaten with a fork. Afternoon tea with friends and family springs to mind as being the perfect way to share this delicious bake. Or perhaps after a leisurely Sunday lunch.
Ingredients
For ease, I have broken down the ingredients into the various components of the cake.
Scroll down for quantities and full printable recipe at the bottom of this post.
For the orange genoise cake
- Eggs – Large preferably free range
- Caster sugar– I use golden caster sugar for most of my baking. It’s the same as normal caster sugar, but it’s unrefined, It is a little more flavoursome with light caramel tones.
- Flour – (US =all purpose) is best because it helps give the cake it’s light crumb. Genoise gets its light texture from the whisking of the eggs and sugar.
- Orange zest – add a hint of orange flavour to the sponge
- Butter – I tend to use lightly salted butter as that is what I have in the fridge. If you use unsalted butter add a pinch of salt.
Ingredients for the Crème Pâtissière
- Egg Yolks – Large preferably free range
- Caster sugar
- Milk – Whole milk is best
- Plain flour
- Butter – Adds richness to the custard
- Orange extract – to compliment the orange in the rhubarb and cake
To complete
- Rhubarb – preferably forced (see above) Regular summer garden rhubarb will taste good but not have the same vibrant colour. It may also need a little more sweetening
- Caster sugar – To sweeten the rhubarb and orange "jam"
- Orange – zest and juice
- Lemon juice
- Icing sugar – Also known as Confectioners sugar or powdered sugar
How to Make the Cake
First you make the main components of the cake. A round genoise sponge, an orange flavoured Crème Pâtissière, a tangy rhubarb and orange "jam", and a few roasted batons of rhubarb.
Make the Crème Pâtissière
Step 1
Whisk the eggs and sugar together then whisk in the flour.
Step 2
Heat the milk then whisk half into the egg yolk mixture. Return to the pan, whisking all the time.
Step 3
Cook over a low heat stirring constantly until the custard thickens then simmer for another minute.
Step 4
Pass through a sieve, stir in the orange extract and butter. Once the butter has melted and combined cover and allow to cool completely.
To make the cake
Step 1
Whisk the eggs and sugar over a pan of hot water until very thick and creamy and the mixture leaves a trail.
Step 2
Carefully fold in the the flour then drizzle over the butter and gently fold in.
Step 3
Spoon into prepared tin and level.
Step 4
Bake until springy to the touch
To complete
Step 1
Roast a few batons of rhubarb and use the rest to make the jam.
Step 3
Make the icing Add orange juice to icing sugar and mix until smooth.
To assemble
Once the cake is completely cold, carefully cut in half, spread a little of the prepared Crème Pâtissière on the bottom half of the cake. Then arrange the roasted rhubarb stems on top of the custard.
Spoon the rhubarb into the centre of the cake. Then pipe 'blobs' of the Crème Pâtissière between the rhubarb batons.
Carefully place the top half of the cake over the filling was then replaced and spread with an orange water icing. Sprinkle the remaining orange zest over the icing. The cake is then ready to serve.
The cake will keep for up to 4 days if kept in an airtight container in a cool place. Not suitable for freezing.
Cook's Tip
- The egg whites remaining from making the Crème Pâtissèrie can be placed into an airtight container and kept in the refrigerator for a few days or frozen for later use.
- I use a balloon whisk, to begin with when making the Crème Pâtissèrie but prefer to swap to a spoon when cooking the custard as this allows me to get right into the edges of the pan when stirring. If the mixture starts to go lumpy you can remove it from the heat and switch quickly to the whisk again to give it a good beat before returning to continue cooking.
- When making the Genoise, Beat the eggs and sugar together until they are very thick and pale and have substantially increased in volume. This will take at around 5-7 minutes. Turn off the beaters. Lift some of the batter with the beaters and aim to write your initials in the batter. The batter is ready when you can write 2 initials without it disappearing before you have finished.
- The Genoise batter will take longer to beat if the eggs are cold from the fridge.
- Aim to work safely with the bain marie. If the beaters do not reach the pan safely allow the eggs to warm over the bain marie until they feel lukewarm (neither warm nor cold) to the touch and then remove the bowl from the pan beating the mixture on the work surface as normal.
- When adding the flour, sift the flour onto a plate first then sift again into the bowl to add extra air to the mixture.
Can I prepare ahead of time?
Yes you can prepare all or some of the elements ahead of time and assemble when required.
- Genoise cake will stay fresh for a few days but is best easten as fresh as possible. To store wrap closely with cling film or in a plastic bah excluding as much air as possible.
- The cake can also be frozen for up to 1 month. Defrost at room temperature before asssembling.
- The Crème Pâtissèrie can be made the day ahead if necessary. Store it in the fridge once it has completely cooled.
- The jam can also be made a few days ahead and stored in the fridge until required.
Rhubarb & Custard Genoise Cake
Equipment
- 21cm Spring Form or deep loose bottomed cake tin.
- baking parchment
- piping bag
- Electric hand whisk
Ingredients
For the Creme Patissiere
- 500 ml (18floz) milk ideally whole milk
- 4 egg yolks
- 125 g (4oz) caster sugar
- 50 g (2oz) plain
- 25 g (1 oz) butter unsalted
- 1 teaspoon orange extract
For the Genoise Sponge
- 4 large eggs
- 125 g (4oz) caster sugar
- 125 g (4oz) plain flour + 1 teaspoon for preparing the cake tin
- 1 orange
- 40 g (1½oz) melted butter + extra butter (not melted) for preparing the cake tin.
for the Rhubarb Jam
- 4-5 stems forced rhubarb about 300g (11oz), washed
- 1 Orange
- ½ lemon juice only
- 4 tablespoon Sugar
to complete
- 2 stems of forced rhubarb about 100g (3½oz) , washed
- 75 g (3oz) icing Sugar
Instructions
To make the Crème Pâtissèrie
- Pour 500ml (18floz) milk into a saucepan. Heat gently and allow to come almost to the boil. Set the pan aside.In a large bowl whisk 5 egg yolks and 125g (4oz) sugar together until pale, then whisk in 50g (2oz) plain flour and mix until smooth.
- Pour half of the hot milk mixture over the egg mixture, whisking all of the time, then pour the egg mixture back into the pan, continuing to stir all of the time. Return to a low heat and cook whilst stirring constantly until the mixture thickens then reduce the heat and cook for 1–2 minutes.
- remove from the heat and add 25g (1oz) butter and 1 teaspoon orange extract. stir until it has melted and combined with the custard. Pour the custard passing it through a sieve into a clean bowl. Cover with crumpled piece of dampened baking parchment ensuring that it is in direct contact with the custard to prevent a skin from forming. Set aside to cool.
To make the cake
- Prepare the cake tin. Thoroughly grease the bottom and sides of the cake tin with a little butter. Line the base with baking parchment. Place a teaspoonful of plain flour into the cake tin. Rotate the tin to encourage the flour to stick to the buttered sides of the cake tin. Ensure all of the sides are floured. Tap out any excess flour.
- Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4.
- Place 125g (4oz) caster sugar and 4 eggs in a large heatproof bowl and place over a pan of gently simmering water. Whisk the eggs and sugar together until very thick. The whisk will leave a trail when lifted from the mixture. Remove from the pan and continue whisking for a few more minutes.
- Sift 125g (4oz) plain flour over the mixture and gently fold in with a spatula or large metal spoon along with the grated zest of 1 orange until just combined. Drizzle 40g (1½oz) melted butter over the surface and fold in. Pour into the cake tin and bake in the centre of the oven for 20 -25 minutes until golden and springy to the touch.
- Remove the cake from the oven and set onto a cooling rack. Once the tin is cool enough to handle release the sides of the tin from the cake and transfer the cake to a wire rack to cool completely.
To make the rhubarb jam
- Remove the ends of 300g (11oz) rhubarb. Cut the rhubarb into roughly 2cm (1in) pieces and put into a small pan. Finely grate the zest from 1 orange and add half to the pan (save the remaining zest to finish the cake). Squeeze the juice of 1½ oranges and add to the pan with the juice of ½ lemon.
- Add 4 tablespoons sugar and cook over a medium heat until the rhubarb has broken down and reduced in volume to form a thick mixture. Stir frequently especially as it thickens, to prevent it burning on the base of the pan.
To prepare the rhubarb batons
- Once the cake has been removed from the oven, reduce the temperature to 130℃ (110℃ fan)/230°F/gas mark ¼. Trim the ends off 100g (3½oz) rhubarb stems. Cut the stems into 5-6cm (2in) long batons. Lay them on a baking tray. Place into the cooled oven and bake for 10 minutes. They should be tender when a sharp knife is inserted. Remove the tray from the oven and set the batons aside to cool.
To complete
- Place 75g (3oz) icing sugar into a small bowl. squeeze the juice of the remaining orange and stir into the icing sugar to make a smooth thin icing adding a little water if needed or adding a little more icing sugar if it becomes a little too loose.
- Carefully slice the cake in half horizontally and place the base on a serving plate. whisk the cooled Crème Pâtissèrie to loosen and spread a little over the base of the cake.
- Arrange the baked rhubarb batons on top of the custard, positioning the ends of the batons so that they are at the edge of the cake and pointing towards to centre. Spoon the rhubarb jam into the centre of the cake.
- Fill the piping bag fitted with a plain nozzle with the remaining Crème Pâtissèrie and pipe 'blobs' of the custard between the rhubarb sticks. Pipe smaller blobs of custard on top of the rhubarb batons, aiming to get a level surface for the top of the cake to rest on. Place the top layer of cake over the filling.
- Spread the water icing over the top of the cake and sprinkle with orange zest. Enjoy!
Notes
- The egg whites remaining from making the Crème Pâtissèrie can be placed into an airtight container and kept in the refrigerator for a few days or frozen for later use..
- The Crème Pâtissèrie can be made the day ahead if necessary. Store it in the fridge once it has completely cooled.
- The jam can also be made a few days ahead and stored in the fridge until required.
- The genoise batter will take longer to beat if the eggs are cold from the fridge. Aim to work safely with the bain marie. If the beaters do not reach the pan safely allow the eggs to warm over the bain marie until they feel lukewarm (neither warm nor cold) to the touch and then remove the bowl from the pan beating the mixture on the work surface as normal.
- The cake will keep for a few days if stored in an airtight container in the fridge. Bring to room temperature to serve.
- Not suitable for freezing.
Romalda
This looks and reads to be a keeper! I will make this as soon as I can!
Jacqueline Bellefontaine
enjoy!