Rhubarb, strawberry chocolate streusel sponge
140g caster sugar
65ml sunflower oil
60ml fresh cream, room temperature
170g plain flour*
55g cacao powder
2 tsp baking powder
2 tsp vanilla extract
pinch of salt
100g chopped fresh strawberries, 1 finely sliced rhubarb stick
* for gluten free option you can replace regular flour with 140g rice flour, 30g oat flour, 1/4 tsp xantam gum; for wheat free use 170g white spelt flour
For chocolate crumble:
80g unsalted butter, melted
150g plain flour*
25g cacao powder
60g icing sugar
20g chocolate chips
* for gluten free option use 120g rice flour and 30g oat flour; for wheat free option use 150g white spelt flour
Line 20x20cm square baking tin with parchment paper, bottom and sides.
Pre-heat the oven to 170° fan setting.
For the crumble, melt butter and add all ingredients except chocolate chips. Mix well with a spoon and add a little more flour if the mixture is too wet. Set aside.
For the cake, sieve flour, cacao powder, baking powder and set aside.
Separate egg whites from yolks, add pinch of salt and whisk them until frothy. Start adding caster sugar spoon by spoon and keep whisking. It will take about 5 minutes. Once the egg whites are stiff and shiny, reduce speed of the mixer to medium and add egg yolks, one by one, mixing well after each addition. Gradually pour oil, reduce the speed again to medium-low and add half of your flour, mix briefly, add cream and vanilla extract and follow with remaining four. Mix only until combined.
Transfer to baking tin, sprinkle fruit evenly over the top, cover with chocolate crumble and sprinkle chocolate chips leaving some for extra decoration. Bake for 35-40 minutes. Always check with cake tester about 5 minutes before given baking times. Cool completely before taking it out of the baking tin.
To make this cake dairy free, replace cream in cake with dairy free oat cream or any dairy free yoghurt. Use dairy free butter for the crumble.
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