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Digital Subscriptions > Food Heaven > Issue76 > Step by step Rhubarb and custard cake

Step by step Rhubarb and custard cake

Relive one of our favourite childhood sweets, the half ’n’ half rhubarb and custard, with this showstopping cake by GBBO’s Liam Charles…

SERVES 16-24

For the sponge

500g (17½oz) unsalted butter, softened

500g (17½oz) golden caster sugar

8 large free-range eggs

½ tsp vanilla extract

½ tsp almond extract

350g (12¼oz) self-raising fl our

170g (6oz) ground almonds

1 tsp baking powder grated zest of 1 orange

200ml (7f oz) whole milk

For the ginger c rème pat

500ml (1pt) whole milk

1 tbsp vanilla extract

1 tsp ground ginger

125g (4½oz) golden caster sugar

6 large free-range egg yolks

80g (2¾oz) plain fl our

200ml (½pt) double cream

75g (2½oz) stem ginger, diced

For the rhubarb f i l l i ng

1 tbsp cornfl our

2 tbsp water

500g (17½oz) rhubarb grated zest and juice of 1 large orange

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About Food Heaven

Get your sweet fix in miniature form with our cute cupcakes and mini bakes for every occasion in the August/September issue of Baking Heaven. We’ve got recipes you can whip up in just 10 minutes (perfect for last-minute guests!), Mary Berry shares her gorgeous white chocolate and strawberry traybake and other delicious fast cakes, plus we take a look at how liquorice can enhance both sweet and savoury recipes. Also this issue, find out step-by-step how to make a surprise checkerboard cake, try sugarless baking and lots more. Get your copy now!