Strawberry and elderflower cake recipe
This delicious sponge cake is sandwiched with elderflower cream, covered in buttercream meringue icing and topped with strawberries — delicious!
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Cooking tools:
- Hand mixer
- Offset spatula
- Fine-mesh sieve
- Kitchen scale
- Cake pan
- Cooling rack
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Oven
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)
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