Rhubarb fool cake

Serves 10

250g unsalted butter, plus extra for greasing 6 eggs, separated, plus 1 yolk 400g caster sugar 250g plain flour ½ tsp cream of tartar 200ml whole milk 1 tbsp cornflour 1 tbsp vanilla bean paste 600g rhubarb, chopped into chunks 300ml cold water juice of 1 lemon 300g double cream 3 x 20cm cake tins

Preheat the oven to 190°C/gas mark 5 and grease and line the cake tins. In a pan, melt the butter on the hob until a liquid.

In a large bowl, whisk together 6 of the egg yolks with 350g of the sugar, using an electric whisk, for 2-3 mins until doubled in size and creamy white. Sift the flour into the mixture and fold in, then stir in the melted butter.

In a separate large bowl, whisk the egg whites, using an electric whisk, for 3-4 mins until thick and white, and the mixture stays in place when the bowl is moved from side to side. Mix in the cream of tartar.

Stir the egg white into the butter mixture gently and thoroughly until it is completely combined. Divide equally between the prepared tins and shuffle them from side to side to level out the mixture. Bake for 15-20 mins until the cakes spring back when lightly pressed with the back of a metal spoon. Allow to cool in the tins for 5 mins, then remove and leave to cool on wire racks.

In the meantime, to make the custard, fill a large saucepan with the milk and bring nearly to the boil. In a jug, whisk the remaining sugar and egg yolk together with the cornflour and vanilla bean paste for 2 mins until smooth and creamy. Slowly whisk in the warm milk, then transfer the mixture back to the saucepan. Keep on a medium heat for 1-2 mins until thickened, then allow to cool completely.

Place the rhubarb pieces in a saucepan. Cover with the cold water and add the lemon juice. Bring to the boil, then simmer for 8-10 mins until the rhubarb is just soft. Using the back of a fork, mash the rhubarb; drain and set aside.

In a bowl, whisk the cream, using an electric whisk, for 2-3 mins until thick enough to pipe. Fill a piping bag with a rosette nozzle with half the cream and leave to chill until needed. Fold the cold custard into the remaining whipped cream, then mix in two thirds of the rhubarb mixture.

Place one of the cakes on a serving plate and top with one third of the mashed rhubarb and half the rhubarb custard. Repeat the layers, then top with the remaining cake. Leave to chill for 30 mins until the filling becomes firm.

Pipe approximately 4 tbsp of cream on the cake and smooth it over the top and sides like icing, using a pallet knife. Pipe the remaining cream in rosettes at the edge of the top of the cake. Fill the middle of the cake with the remaining stewed rhubarb, twisting the mixture lightly with a fork to create a swirl-like pattern. Leave to chill for 30 mins, and serve.

“Dost thou think, because thou art virtuous, there shall be no more cakes and ale?”

William Shakespeare, Twelfth Night