RHUBARB CAKE - SMELLS FROM CHILDHOOD

It is amazing how a sence of smell can bring back so many memories. Why does the hint of certain smells instantly transport you back to childhood? It may be because the first smell you associate with an object is given privileged status in the brain.

The certain smells that bring me directly back to childhood are:

• Tomatoes in greenhouse
• Warm rhubarb cake
• Cloudberry jam
• Black rye bread
• Wild strawberries
• Ginger bread

Are there any particular smells that remind you of your childhood?

GOOD MUSIC TO LISTEN WHILE BAKING:

NELLY FURTADO
"CHILDHOOD DREAMS"
http://www.youtube.com/watch?v=wGtI8m8hW3A

GOOD TO HAVE:

SHORT PASTRY:
240g wheat flour
30g powdered sugar
150g butter
1 egg

SPONGE CAKE:
3 eggs
200g sugar
1ts vanilla sugar
50g butter
100ml milk
200g wheat flour
2 ts baking powder
pinch of salt

600g rhubarb, diced
50g sugar

Make first the sweet short pastry. Mix flour and powdered sugar. Add diced butter and work with your fingertips until completely softened. Add egg and knead the dough quickly together. Wrap the dough in clingfilm and leave to stay in the fridge at least 30min.

The most important thing in sponge cake is AIR.
Eggs, vanilla sugar and sugar are beaten together until pale. Mix flour, salt & baking powder and gently fold in the dry ingredients to keep air in the mixture. Fold in melted butter&milk.

Roll out the short pastry and fit it into the baking tin. Prick the bottom. Bake in 200C for 10 min. Spread the rhubarb on the short pastry and sprinkle sugar on the top. Add the sponge cake mix. Bake for 30-40 min in 180C.