Strawberry & Elderflower Cream Cake Stack
Author: 
Recipe type: desserts
Cook time: 
Total time: 
Serves: 16-18
 
Ingredients
  • 200g unsalted butter & extra for greasing
  • 200g caster sugar
  • 200g self raising flour
  • 4 eggs
  • 1 tbsp elderflower cordial
  • FOR THE FILLING:
  • 450 ml double cream
  • 2 tbsp elderflower cordial
  • 3 punnets of fresh strawberries
  • strawberry jam
Instructions
  1. Pre heat the oven to 180oC / 160o C (fan)
  2. Grease and line 2 x 8 inch sponge baking tins
  3. In a bowl cream together the butter and sugar for about 4 minutes until pale and soft
  4. Add the eggs, the cordial and 1 tbsp of the flour and beat for a couple of minutes until light and airy
  5. Carefully fold in the remaining flour
  6. Then divide the batter between the 2 cake tins and cook in the oven for about 22-25 minutes until cooked right through
  7. Allow to cool completely
  8. Once cooled, cut each sponge into 2 sponges to give you 4 thin sponges
  9. Slice 2 punnets worth of trawberries (remove the green stalks)
  10. Place the double cream and elderflower cordial into a bowl and whisk until thick - but not too thick, as you want the cream to not be stiff
  11. The assemble the cake by spreading the bottom of each sponge with a thin covering of jam, then add some cream and then some slices of strawberries
  12. Repeat this until you get to the top sponge layer
  13. Re-whisk the cream to make it a little stiffer
  14. Then add some to the top sponge - adding a little height to the centre
  15. Cover the bottom of the top sponge with some more sliced strawberries and then add whole ones ot the top cente and pile them high
  16. Before serving dust with sieved icing sugar
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/05/strawberry-elderflower-cream-cake-stack.html