Strawberry & Elderflower Cream Cake Stack
Author: Jenny Paulin
Recipe type: desserts
Cook time:
Total time:
Serves: 16-18
- 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
- Pre heat the oven to 180oC / 160o C (fan)
- Grease and line 2 x 8 inch sponge baking tins
- In a bowl cream together the butter and sugar for about 4 minutes until pale and soft
- Add the eggs, the cordial and 1 tbsp of the flour and beat for a couple of minutes until light and airy
- Carefully fold in the remaining flour
- Then divide the batter between the 2 cake tins and cook in the oven for about 22-25 minutes until cooked right through
- Allow to cool completely
- Once cooled, cut each sponge into 2 sponges to give you 4 thin sponges
- Slice 2 punnets worth of trawberries (remove the green stalks)
- 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
- 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
- Repeat this until you get to the top sponge layer
- Re-whisk the cream to make it a little stiffer
- Then add some to the top sponge - adding a little height to the centre
- 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
- 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
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