Gooseberry & elderflower Victoria sandwich
Serves: 4-6 Prepare: 20 minutes Cook: 20 minutes
- for the sponge:
- 250g self-raising flour
- 250g softened butter
- 225g caster sugar
- 4 large eggs
- 1 tbsp lemon juice
- for the filling:
- 150ml double (or whipping) cream
- 2 tbsp elderflower cordial
- 4 tbsp (⅔ jar) gooseberry conserve or compote
- caster sugar, for dusing
Make the most of two ingredients that appear in the garden and hedgerows at the same time. Gooseberries go so well with light and lemony elderflower cordial. If you were put off gooseberries as a child, this cake might just tempt you to try them again.
- Use 2 x 20cm sandwich tins. Pre-heat oven to gas 4 (180°C) and line the cake tins.
- Beat sugar and butter together until light and fluffy then gradually add the egg (add some of the flour while you do this if your cakes are curdle prone).
- Fold in the flour with a metal spoon and add the lemon juice. Divide between the two cake tins and bake for approx. 20 mins, until the cake is risen and golden (do not open the oven before 15 mins has elapsed).
- Whip the cream and fold in the elderflower cordial and put to one side/refrigerate until the cake is cooled.
- Spread gooseberry jam over the bottom cake, then spoon cream on top of the jam and add the top cake and dust with caster (or icing) sugar.
The cream may well splurge out when you sandwich the cakes together, but that will just make it look more enticing.
Photographs: David Merewether