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Lemon Sponge Cake with Edible Flowers

Lemon Sponge Cake with Elderflower and Edible Flowers

  • Author: Tastebotanical
  • Prep Time: 25
  • Cook Time: 35
  • Total Time: 1 hour
  • Yield: Serves 8-10 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This Lemon Sponge Cake, flavoured with elderflower cordial and decorated with edible flowers, is probably the easiest show-stopping cake you will find!


Scale

Ingredients

For the cake

  • 450 g butter
  • 450 g caster sugar
  • 8 eggs
  • 400 g self-raising flour
  • 50 g cornflower
  • 2 teaspoons baking powder
  • 3 tablespoons milk
  • 3 tablespoons elderflower cordial
  • Grated zest of 1 lemon

For the decoration

  • 250 g butter
  • 500 g icing sugar
  • Juice of 1 lemon
  • 2 tablespoons of elderflower cordial
  • 8 tablespoons of lemon curd
  • Edible flowers (primroses, pansies, roses)

You will also need three 18 cm loose-bottomed sandwich tins.


Instructions

  1. First make your cakes. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  3. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  4. Once the eggs have been incorporated add the rest of the self-raising flour and the cornflower.
  5. Add the milk, elderflower cordial and the grated lemon zest.
  6. Grease your Victoria Sandwich tins or containers and then add the cake mixture.
  7. Bake your cakes in the oven for around 35 minutes.  They are done when they are golden brown, springy to the touch and have shrunk away from the edge of the tin.  You can test this by inserting a skewer in the middle of the cake – if it comes out cleanly with no mixture attached, your cake is done.
  8. Allow your cakes to cool on a rack before removing them from the tins or containers. 
  9. Next prepare the icing and decoration. Beat the butter and icing sugar together in a food processor or using a hand blender.  Add the lemon juice and elderflower cordial and beat until the mixture is pale and smooth.
  1. Spread 4 tablespoons of lemon curd on top of one of the cakes.  Place the second cake on top of it.  Spread 4 tablespoons of lemon curd on top of the second cake.  Place the third cake on top of it.
  2. Spread the lemon buttercream over the top and sides of the cake.  
  3. Decorate with edible flowers.  

 

 

 


Notes

  1. Make sure that you are using varieties of flower that are safe to eat and that they have not been chemically-treated.  Wash flowers before  use.

Keywords: cake, lemon, elderflower, edible flowers