Recipe Vanilla Strawberry-Rhubarb Cake

With its soft sponge, like a shortcake, this layered cake focuses on the sweet and tangy combination of strawberry and rhubarb compote. This duo, often enjoyed in pies, is revisited here with a light touch.

Preparation: 55 min
Cooking: 30 min
Refrigeration: 6 h
Serves: 12

INGRÉDIENTSSponge Cake

• 140 g (1 cup) unbleached all-purpose flour
• 2.5 ml (1/2 tsp) baking powder
• 6 eggs, at room temperature
• 210 g (1 cup) sugar
• 5 ml (1 tsp) vanilla extract
• 30 ml (2 tbsp) canola oil

Strawberry-Rhubarb Compote

• 210 g (1 cup) sugar
• 30 ml (2 tbsp) cornstarch
• 30 ml (2 tbsp) lemon juice
• 270 g (2 cups) strawberries, cut into pieces
• 260 g (2 cups) rhubarb, cut into pieces about 1 cm (½ in)

Whipped cream

• 375 ml (1 ½ cups) 35% cream
• 40 g (3 tbsp) sugar
• 2.5 ml (½ tsp) vanilla extract

PRÉPARATIONSponge cake

1. Place the rack in the center of the oven. Preheat oven to 180°C (350°F). Butter two 20 cm (8 in) springform pans and line the bottoms with parchment paper. Set aside.
2. In a bowl, combine flour and baking powder. Set aside.
3. In a separate bowl, whisk eggs, sugar, and vanilla with an electric mixer until tripled in volume and ribbon-like, about 10 minutes. At low speed, slowly add oil. Gently fold in flour mixture with a whisk.
4. Divide among pans and bake for 30 minutes, or until a toothpick inserted in the center of a cake comes out clean. Let cool completely. Unmold.

Strawberry-Rhubarb Compote

1. Meanwhile, in a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring frequently, and simmer for 5 minutes. Pour into a bowl. Cover with plastic wrap directly over the filling and let cool. Refrigerate for 4 hours or until the compote is completely chilled.

Whipped Cream

1. In a bowl, whip the cream with the sugar and vanilla until stiff peaks form. Refrigerate.
2. Assembly
3. Slice each cake in half horizontally to obtain four slices. Divide the compote among three slices and stack them. Cover with the last slice of cake. Frost the entire cake with whipped cream. Refrigerate for 2 hours before serving. Even better the next day.