Name: Elderflower and lemon layer cake
Yield: Serves 6
Cuisine: British
Ingredients: 2 tbsp caster sugar; Weight of 4 eggs in caster sugar, plus extra for dusting; 1 tbsp lemon juice; Weight of 3 eggs in plain flour; 1–2 elderflower heads, shaken and divided into florets; 1 tsp shredded unwaxed lemon zest; 150 ml elderflower cordial; 300 ml double or whipping cream; 4 large eggs

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

The lightness of an old-fashioned fatless sponge depends on nothing more than a thorough beating. Proportions matter, so you need to weigh your eggs and calculate the sugar and flour accordingly (a large egg weighs approximately 60 g).

Ingredients

Weight of 4 eggs in caster sugar, plus extra for dusting
4 large eggs
Weight of 3 eggs

Method

Ensure the eggs are at room temperature before you begin. If not, give them a few minutes in warm water.

Preheat the oven to 180°C/350°F/Gas mark 4. Line a pair of 20 cm sponge tins with buttered greaseproof paper and sprinkle sparingly with the extra caster sugar.

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