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Elderflower sponge cake
British
Dessert
45 mins
Sweet
Easy
Serves
8 to 12

Enjoy a taste of spring with this elderflower, vanilla and gooseberry jam sponge cake

Recipe courtesy of
Ingredients
  • 320g Butter⁣
  • 320g Sugar⁣
  • 320g Self raising flour⁣
  • 6 Eggs⁣
  • 1 Vanilla pod (an extract is also fine)⁣
  • 300ml Double cream⁣
  • 200ml Elderflower syrup
  • 170g Gooseberry jam⁣
  • Icing sugar⁣
Method
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Method
  1. Cream the butter and sugar then slowly add the eggs whisking until light and fluffy⁣
  2. Carefully fold in the flour then spread evenly into two cake tins (about 20cm each) lined with nonstick baking paper⁣
  3. Bake for about 25 minutes at 180.C until the knife comes out clean when inserted⁣
  4. Allow to cool slightly on a wire rack and turn out and peel away the baking paper⁣, then brush with half of the elderflower syrup
  5. Now whip the cream with the vanilla pod and the remaining elderflower syrup to a soft peak⁣
  6. Spread the cream over one of the cakes and the gooseberry jam over the over then sandwich the cakes together⁣
  7. ⁣Finish with a dusting of icing sugar and serve with a drink made from the Elderflower syrup (a boozy one always helps🍸)⁣

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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