Strawberry and elderflower sponge

Serves: 8
Preparation time: 30 minutes
Cooking time: 18 minutes


For the filling:

250g (9oz) mascarpone
3 tbsp elderflower cordial
200ml (7floz) whipping cream, lightly whipped
5 tbsp strawberry jam
300g (10½oz) strawberries, hulled and halved

For the topping:

100g (3½oz) icing sugar
2 tbsp elderflower cordial
150g (5oz) strawberries, halved
1 ready-made meringue nest, roughly crumbled


1 Preheat the oven to 190°C/R5. Butter and base-line two 20cm (8in) cake tins and put aside. Cream together sugar and butter until pale and fluffy. Add a little of the beaten eggs, whisk well, then sift in some of the flour. Repeat until all the eggs and the flour are used up. Beat in enough milk to give a dropping consistency.

2 Spoon into the tins and level off the cake mix. Bake for just under 20 minutes or until a skewer comes out clean once inserted. Turn out on to wire racks to cool.

3 Beat the elderflower cordial into the mascarpone followed by the cream, taking care not to over-whip. The cream should be just firm enough to hold soft peaks. Separately mix the icing sugar and cordial and set aside.

4 To assemble, place a sponge on a serving platter or cake stand and spread the jam over the top. Spoon on the cream and scatter with strawberries. Top with the other sponge then spoon over the icing. Finish with the halved strawberries and crushed meringues.

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