Elderflower, vanilla and gooseberry jam sponge cake
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 (see previous posts)
170g Gooseberry jam
Icing sugar
Method
Cream the butter and sugar then slowly add the eggs whisking until light and fluffy
Carefully fold in the flour then spread evenly into two cake tins (about 20cm each) lined with nonstick baking paper
Bake for about 25 minutes at 180.C until the knife comes out clean when inserted
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
Now whip the cream with the vanilla pod and the remaining elderflower syrup to a soft peak
Spread the cream over one of the cakes and the gooseberry jam over the over then sandwich the cakes together
Finish with a dusting of icing sugar and serve with a drink made from the Elderflower syrup (a boozy one always helps🍸)
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