Savannah Sponge Cake with Strawberry-Rhubarb Compote (OXO Product Review)

One of my coworkers celebrated a birthday a couple weeks ago, and I tasked myself with making her birthday dessert.  It was a small challenge, because she can't have anything with dairy in it, even if it's baked. Fortunately, this sponge cake recipe from The Savannah Cookbook has no dairy.  In fact, it's so simple, it has only four ingredients.

It would be beautiful topped with a dusting of powdered sugar, but I wanted to be a bit more festive.  So I decided to whip up some strawberry-rhubarb compote (you might remember me mentioning in when I made the meringue cupcakes - a.k.a. Cupcakes of Doom - in May).  And since I had some strawberries and rhubarb tucked away in my freezer from this summer's crop, it seemed the perfect combination.

And it was.

What was even more fun is that I got to use my new Mini Measuring Beakers from OXO.

Aren't they cute?  They come in four sizes - 1 teaspoon, 1 tablespoon, 2 ounces and 1 ounce.  Plus they next together for easy storage.

The fill lines are well below the top of the beakers, which means no spills, and if you overfill, it's very easy to pour the liquid back into the container.

Aside from using them to measure the lemon juice for this sponge cake, I've also used them to measure flavor extracts while baking my Christmas cookies this year. I love them.

Anyway, would you like to learn how to make the cake and compote?