Rhubarb and Elderflower Cake

Ingredients

• Cake

  • ¾ cup (115 g) unbleached all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 eggs, at room temperature and separated
  • ½ cup (105 g) sugar
  • ½ cup (125 ml) 35% cream
  • 1 tbsp (15 ml) elderflower syrup (see note)

• Rhubarb Jam

  • 1 tsp gelatin
  • 1 tbsp (15 ml) water
  • 2 ½ cups (325 g) fresh or frozen rhubarb, cubed
  • ¾ cup (160 g) sugar
  • 1 tbsp (15 ml) lemon juice

• Elderflower Glaze

  • ¾ cup (100 g) icing sugar
  • 2 tbsp (30 ml) elderflower syrup
  • Edible flowers (optional)