To me, June and the ascendence towards Midsummer, Litha, is synonymous with the delicate blooms of elderflower. The buds are almost ready to emerge here in Scotland and I’ll be topping up my cordial supplies very soon. A little elderflower cordial in the sponge and jam here make for a delightful twist in this strawberry and elderflower Victoria sponge. To make the cake, you will need:
175g self-raising flour
3 large eggs
2 tbsp elderflower cordial
For the filling:
Strawberry and elderflower jam – approx 6 tbsp.
200ml double cream.
Alternatively, you could use standard strawberry jam and fold a tablespoon or two of cordial through the cream to get the flavour instead.
Preheat the oven to 160C Fan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time with the cordial and a little flour. Fold in the rest of the flour until incorporated. Pour the mixture into two 20cm lined tins and bake for approx 25 minutes until golden and a skewer inserted in the middle comes out clean.
Once baked, allow to cool a little in the tins, then turn out onto a wire rack to cool completely. Spread the jam on top of one of the sponges. Whip the cream to stiff peaks (be careful not to overmix) then spread on top of the jam. Place the other sponge carefully on top of the filling. Sprinkle with icing sugar and serve.
Recipe by me.