Rhubarb & Custard Genoise Cake

For the Creme Patissiere 

ml  Single Cream

Milk (ideally full fat)

Egg Yolks

Caster Sugar

Corn Flour

Butter (unsalted)

capfuls Orange Extract (we use Valencian Orange Extract from Sainsburys)

For the Genoise Sponge

Large Eggs

Caster Sugar (use 50/50 white and golden caster if you like)

Orange - Zest of

Plain Flour, + 1 tsp for preparing the cake tin

Melted Butter, + extra (not melted) for preparing the cake tin.

For the Rhubarb and Orange Jam

stems Forced Rhubarb, washed

Oranges - Zest of 1, Juice of 2 (reserving 3-4 dessert spoons of juice for the icing)

lemon - Juice of

Sugar

For the Rhubarb Batons

 3 stems of Forced Rhubarb, washed

For the water Icing

- 80g Icing Sugar

Orange Juice (reserved from preparing the jam above)