This week’s cake is for Zena, my childhood best friend of more than 15 years!! It was her birthday party this past week, and she decided to host it in Bath over the bank holiday. So, I had to come up with and design a cake that would survive transporting it on a three hour journey while a heat wave was sweeping the country.
She said she wanted a vanilla funfetti cake with a rhubarb filling.
SO, here’s what I came up with.
The base is a vanilla & elderflower chiffon cake. The fillings consist of a rhubarb & elderflower syrup, a rhubarb & strawberry elderflower compote, a vanilla & brown sugar crumble, elderflower crème diplomat, and a elderflower mascarpone frosting. I topped it with elderflower poached rhubarb, crumble, sprinkles, and fresh elderflower.
I wanted it to be fresh and light, and VERY whimsy.
Since the heat wave was going to be happening on the day we were going, I stabilized the frosting with a touch of xantham gum, a lot of icing sugar, and a LOT of prayers. Luckily, it survived the journey and I finished decorating the cake in Bath to prevent any leaks or spillages.
I hope you make this cake (or even parts of it)! And I hope you love it.
Ingredients:
Funfetti Chiffon cake (adapted from King Arthur Baking)
220g plain flour/all-purpose flour
1 3/4 tsp baking powder
3/4 tsp salt
85g brown sugar
75g extra-virgin olive oil
113g water
50ml elderflower cordial
1 tbsp vanilla paste
6 large eggs, separated (room temp)
1 tsp cream of tartar
100g caster/granulated sugar
100g sprinkles (natural colored sprinkles won’t show up)
Rhubarb compote
