It may not be very summery at the moment but I’m sure better weather is just around the corner! A great cake for summer is this Elderflower & Lemon Cake, we made it as our Summer Cake of the Season at Beau’s Bakehouse last year and it went down very well. So well that a version of this recipe appears in The Cotswold Cook Book published by Meze Publishing earlier this year.
This cake is an elderflower and lemon flavoured sponge sandwiched together with lemon curd and elderflower buttercream and then topped with a lemon glace icing and lemon zest.
The way I make sponges is to weigh the eggs (still in their shells) and then weigh the butter, sugar and flour to the same weight. I find this makes a lovely textured, delicious sponge. I always use butter in my baking – I find the flavour and mouthfeel is much better than margarine and well worth the extra spend.
The recipe below makes 1 x 9 inch round sponge.
Elderflower & Lemon Cake
Eggs 300g (as close as you can get – it’s about 5 eggs)
Butter, softened Weigh to eggs
Caster Sugar Weigh to eggs
Self Raising Flour Weigh to eggs
Elderflower Cordial 50mls
Lemon Zest 1 lemon
Elderflower Cordial 75mls
Lemon Juice 1 lemon
Butter, softened 75g
Icing Sugar 150g
Elderflower Cordial 2 – 3 tablespoons
Homemade Lemon Curd 2 tablespoons
Lemon Glace Icing
Icing Sugar, sifted 475g
Lemon Juice 1 – 2 lemons
Lemon Zest 1 – 2 lemons, use a hand zester to get lovely long curls
Line the bases of 2 x 9 inch round sponge tins. Preheat oven to 180ºC (170ºC Fan Oven, Gas Mark 4).
Cream together the butter and sugar until light and fluffy – about 5 minutes. Gradually beat in the eggs. Don’t worry if the mix curdles slightly it will rectify itself when the flour is added.
Gradually add the sifted flour, fold it in gently by hand to ensure you don’t lose any of the air you’ve incorporated into the mix.
Fold in the elderflower and lemon zest.
Spoon into your prepared tins and bake for about 25 minutes, until risen and the surface springs back when lightly pressed.
When the sponges come out of the oven heat up the drizzle ingredients (on a stove or in a microwave) until the sugar has dissolved. Spread evenly over both sponges and leave in the tin to cool.
Cream the butter and icing sugar together until pale and creamy. Add the elderflower cordial to taste (making sure you don’t add too much or it will curdle) and beat until light and fluffy.
To Make Up
Spread one sponge with 2 tablespoons of lemon curd. If you don’t have homemade lemon curd a good quality bought one will be fine.
Spread the other sponge with the Elderflower Buttercream and sandwich together.
Make the lemon glace icing by mixing together the sifted icing sugar and lemon juice until you have a medium pouring consistency – you want it to spread easily over the top of the sponge and just drizzle over the edges. Drizzle over the sponge and sprinkle with lemon zest.
This size cake will give 12 wedges of cake, if it’s too much to eat straight away it can be frozen for up to a month. Otherwise it will keep for up to 5 days in an airtight container.