Strawberry and Rhubarb Sponge

1. To make the sponges, grease 3 x 8-inch cake rings and line the bases with grease proof paper. Pre heat your oven to 170°C fan.

2. Place the spreadable butter into a mixing bowl, add the caster sugar and whisk on a high speed for several minutes until it becomes light, fluffy and pale in colour.

3. Once you’ve beaten the butter and sugar lower the speed then start to add the eggs one at a time and mix. The cake mix will look like its curdled, at this point gently add in the flour a spoonful at a time. Once all the flour has been added it will bring the cake batter back to a smooth glossy batter.

4. Divide the batter evenly into the 3 prepared cake rings into the centre of the cake ring and gently tap down. Don’t worry about spreading the cake batter to the edges of the cake ring as it will spread out during the baking process. Place the cake into the preheated oven and bake for 25 mins. After 25 mins check to see if the sponges are cooked by inserting a small sharp knife into the centre of the cake. When you pull the knife out it should come out nice and clean, if it has cake batter residue on the blade continue to cook for a further 5 minutes,

5. Repeat the process, turn the oven temperature down to 160°C if further cooking is required as you don’t want the sponges to colour too much. Once the sponges are cooked remove from the oven, allow to sit in the rings for 5 minutes then turn them out onto a cooling wire and allow to cool completely before using.

6. Whilst your cakes are cooking prepare the strawberry yogurt cream. Place the double cream along with the vanilla and icing sugar into a mixing bowl and using an electric whisk whip the cream until it starts to thicken and form soft peaks. At this point add the strawberry yogurt and continue to gently whisk until it forms stiff peaks, then stir in the crushed freeze dried strawberries if using, keep chilled until needed.

7. For the rhubarb decoration, wash the rhubarb and cut into 3cm chunks and place into a bowl, add the castor sugar and mix well so all the rhubarb is coated in the sugar. Scatter the rhubarb onto a lined baking tray and place into an oven at 160°C and bake for approx. 12-15 mins until the rhubarb is just cooked but still holds its shape. Allow to cool before serving.

8. Cut the strawberries in half or quarters depending on their size and mix gently with the cooked rhubarb.

Assembling the Cake

1. Once all of the components are complete, divide the strawberry yogurt cream into 3 but keep a small amount back to dollop on top of the cake.

2. Spread the strawberry yogurt cream evenly over the 3 sponges and scatter some of the strawberry and rhubarb on top of the cream. Then stack on top of each other and finish with an extra dollop of strawberry yogurt cream if desired.

Tips: Use different flavoured fruited Yeo Valley Organic yogurt and garnish with corresponding fresh fruit.