Sponge Cake with Rhubarb Compote
Rinse and peel rhubarb, cut diagonally in about 3- 4 cm (approximately 1-1 1/2 inch) thick pieces. Combine cider and wine with sugar and bring to a boil. Add rhubarb and bring to a boil. Add ginger, set aside and let cool.
Butter tart pans.
For the sponge cake: whisk yolks with half of sugar and vanilla sugar until fluffy.
Beat egg whites until very stiff, gradually sprinkle with remaining sugar and continue beating until stiff.
Fold egg whites with a mixing spoon into egg yolk mixture.
Combine flour with cornstarch, sift over egg mixture and mix carefully.
Pour batter into prepared springform pans, smooth and bake on the middle rack in preheated oven at 175°C (approximately 325°F) for 20 minutes. Remove pans from the oven, let cool. Transfer cakes to plates and top with well-drained compote. Garnish with mint and serve.