Lemon and Elderflower Victoria Sanswich

Lemon cake, sandwiched together with lemon curd and cream, topped with an elderflower glaze.

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It is elderflower season again so I have been making copious amounts of my elderflower cordial. I love using elderflower in baking as its such a beautifully delicate flavour. I decided to use it in something really simple, so I made this lemon and elderflower sponge cake.

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I will be bringing this along to Fiesta Friday#127 this week, hosted by AngieΒ and co-hosted byΒ  Suzanne @ apuginthekitchen and Jess @ Cooking Is My Sport.. Happy Friday Everyone!

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Variations: You could use another citrus fruit to complement the elderflower, both lime and orange would work really well. Also if you don’t like elderflower you could add another floral flavour to the icing like lavender or rose.

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Ingredients: Serves 8-10

The Sponge:

  • 250g butter
  • 250g caster sugar
  • zest of two lemons
  • 4 eggs
  • 250g self raising flour
  • 3-4tbsp elderflower cordial

The Filling:

  • 200ml double cream – whipped
  • 150g lemon curd

The Icing

  • 200g icing sugar
  • 2-5tbsp elderflower cordial

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To Make:

Preheat the oven to 180C and grease and line two 20cm cake tins.

Combine all the ingredients for the sponge and mix with an electric whisk until light and fluffy.

Spoon into the prepared cake tins and level off.

Bake in the preheated oven for 25-30 minutes, until golden brown on top and springy to touch.

Leave to cool on a wire rack.

Once the cakes are cool, place one cake onto a cake stand or serving plate and spread with lemon curd. Dollop the whipped cream onto and gently spread t the edges. Sandwich the next cake layer ontop.

To make the icing, sift the icing sugar into a bowl, and add the elderflower cordial tbsp at time, stop when the mixture has formed a thick paste that coats the back of a spoon.

Pour the icing over the top of the cake, and gently spread to the edges, add a bit at a time, so it doesn’t all just run over the edges. You should end up with a rustic drippy finish tough!

Decorate with some edible flowers (I have used primrose and violas) and serve!

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4 thoughts on “Lemon and Elderflower Victoria Sanswich”

  1. I am just SO intrigued by the flavor of elderflower. Everyone I know and follow that’s used it seems to have such wonderful results, I really must get my hands on some myself. This cake looks SO incredibly moist and fluffy on the inside. Marvelous. Happy FF weekend πŸ˜€

    Liked by 1 person

  2. I love the sound of using elderflower in both the cake and the icing! And that combination of elderflower and lemon sounds just divine. I just tried to make an elderflower-flavoured dessert recently, but didn’t manage to get too much elderflower flavour out of it–next time I will try using more and perhaps incorporate it into multiple components as you did here!

    Liked by 1 person

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