Mini gooseberry & elderflower sponges


Preparation info

  • Makes


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

A world away from the common or garden granny sponge, this is cool baking, Ginger & White style. We’ve swapped traditional strawberry jam for the zingy taste of gooseberry and elderflower, and we’ve shrunk the cakes because we believe good things come in the smallest packages.


  • sunflower oil, for greasing
  • 225 g unsalted butter, softened
  • 200 g caster sugar
  • 4 free-range eggs
  • 4 tbsp elderflower cordial
  • 225 g self-raising flour
  • 1–2 tbsp milk (optional)
  • 250 g gooseberry jam
  • caster sugar, for dusting


    Preheat the oven to 200°C/fan 180°C/gas mark 6 and place a shelf in the centre of it. Grease the 12 holes of a muffin tin.

    Put the butter and sugar into a bowl and beat until pale and fluffy. Beat in the eggs one at a time, then add the elderflower cordial. Sift in the flour and gently fold together using a large metal spoon. The mixture should drop off the end of the spoon when tapped; if it doesn’t, add enough of the milk until it does.

    Spoon 2 tablespoons of the mixture into each hole of the prepared muffin tin. Bake for 10–15 minutes, until springy to the touch.

    Meanwhile, make the icing. Beat the butter until pale and fluffy. Sift in the icing sugar and beat again until smooth, scraping down the sides with a spatula to make sure the mixture is thoroughly combined. Finally, fold in the cream cheese – don’t overbeat the icing at this stage or it might become too soft.

    Allow the cakes to cool in the trays for 5 minutes, then transfer to a wire rack and leave until completely cold.

    To serve, cut each cake in half horizontally. Spread the icing on the bottom half and gooseberry jam on the top half. Sandwich together and dust with caster sugar.