Strawberry and elderflower cake recipe | Sainsbury`s Magazine

Name: Strawberry and elderflower cake recipe | Sainsbury`s Magazine
Ingredients: 225g slightly salted butter, at room temperature, plus extra for greasing; 225g self-raising flour; 2 tsp baking powder; 225g caster sugar, plus 1 tsp extra for the top; 4 large eggs; 3 tbsp elderflower cordial; 1 x 150ml carton double cream; 1 tbsp elderflower cordial; 25g icing sugar; 100g mascarpone; 175g strawberries, hulled and sliced; 200g caster sugar; 3 medium egg whites; 250g slightly salted butter, at room temperature but not too soft, cubed; 1 tsp elderflower cordial; 1 x 10g tube Dr Oetker hot pink gel food colour; 150g strawberries, sliced; pink and white sugar pearls from a 90g pot of Princess Sprinkles (find them in the cake decorating aisle)

www.sainsburysmagazine.co.uk

This delicious sponge cake is sandwiched with elderflower cream, covered in buttercream meringue icing and topped with strawberries — delicious!

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Ingredients

225g slightly salted butter, at room temperature, plus extra for greasing
225g self-raising flour
2 tsp baking powder
225g caster sugar, plus 1 tsp extra for the top
4 large eggs
3 tbsp elderflower cordial
1 x 150ml carton double cream
1 tbsp elderflower cordial
25g icing sugar
100g mascarpone
175g strawberries, hulled and sliced
200g caster sugar
3 medium egg whites
250g slightly salted butter, at room temperature but not too soft, cubed
1 tsp elderflower cordial
1 x 10g tube Dr Oetker hot pink gel food colour
150g strawberries, sliced
pink and white sugar pearls from a 90g pot of Princess Sprinkles (find them in the cake decorating aisle)