Marmorerad sockerkaka med rabarber och citron

Marbled sponge cake with rhubarb, lemon frosting and pomegranate

1 sponge cake

100g unsalted butter
100ml milk
2 medium eggs
180g granulated sugar
180g all-purpose flour
2 tsp baking powder
2 tsp vanilla sugar
100g rhubarb, finely chopped
pink food colouring

For the lemon frosting:
zest and juice of one lemon
200-250ml icing sugar

1 pomegranate


  1. Preheat oven to 180˚C and butter a 8 inch tin thoroughly.
  2. Melt the butter in a small pan, add the milk to cool it down.
  3. Put the eggs and granulated sugar into a bowl and whisk until light and fluffy.
  4. Mix the dry ingredients (flour, baking powder and vanilla sugar) in a separate bowl.
  5. Sift half of the dry ingredients over the egg mixture and fold in gently with a large rubber spatula. Add the milk and butter. Sift the remaining half of the dry ingredients and fold in gently.
  6. Divide the mixture between two bowls, add rhubarbs and food colouring in one of the bowls.
  7. Take 2 spoons and use them to dollop the white and pink mixture into the tin alternately.
  8. Bake the cake for 45-50 mins in the lower third of the oven. The cake is ready once a skewer inserted into the centre of the cake comes out clean.
  9. Put the zest and juice of one lemon into a bowl. Add icing sugar and whisk together until smooth. Pour the lemon frosting over the cake and decorate with pomegranate seeds.
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