Prep time: 15-20 minutes

Cook time: 15-17 minutes

Rest time: 3-5 hours

Sponge Cake Materials:

• 8 eggs separated into whites and yolks
• 8 tbsp. sugar
• 1 tbsp. water
• 10 tbsp. all-purpose flour sifted
• 4 tbsp. potato starch sifted
• Non-stick cooking spray

Rhubarb Layer Materials:

• 2 lbs rhubarb cut into 1 inch pieces
• 1/2 cup sugar
• 1 cup water
• 2 3oz packets red Jell-O (I used strawberry)

Heavy Cream Layer Materials:

• 2 cups heavy whipping cream
• 2 gelatin packets dissolved in 1 cup water
• 5 tbsp. sugar

Sponge Cake Process:

1. Prep a rectangular cake pan or springform pan (14 x 9.3 x 3 inch) with aluminum foil and non-stick cooking spray and set aside.
2. Preheat the oven to 375 degrees F.
3. In a large mixing bowl add in the egg whites. Using a hand held mixer whip until the you reach stiff peaks and the egg whites begin to shimmer.
4. Add in the sugar and continue to mix until the sugar is dissolved, about 3-5 minutes.
5. Add in 1 tbsp. of water and mix until it is incorporated.
6. Add in the sifted flour and potato starch and mix using a spatula mix until the flour is incorporated. Try not to overmix as not to inflate the egg whites.
7. Pour the mixture into your prepared pan and bake 15-17 minutes.
8. Set aside to cool.
9. Once the cake cools remove it and place on a flat surface. Using a knife cut the dough across horizontally to make two sponge cakes.
10. Set the top piece aside and place the bottom piece back into the pan (watch video for visual). Set aside to use in a few minutes.

Rhubarb Layer Process:

1. In a skillet with high sides add in water, rhubarb and sugar. Bring the mixture up to a boil and then turn the heat down to simmer until the rhubarb has softened. This can take anywhere form 8-15 minutes.
2. Remove from the heat and add in both packets of Jell-O. Mix well and set aside to cool.
3. Once cooled add pour that over the bottom sponge cake layer in the cake pan and place in the fridge for about 1 hour to set.

Whipped Cream Layer Process:

1. In a large mixing bowl add in 2 cups of cold heavy cream and sugar. Using a hand held mixer whip until you get stiff peaks.
2. Add in the gelatin which you’ve dissolved in a cup of water and mix until it is incorporated in the cream.
3. Pour over the rhubarb layer, even out and top with the top half of the sponge cake.
4. Place back in the fridge for a few hours to set, cut into individual sized pieces and ENJOY!