Mini gooseberry & elderflower sponges

Preparation info
  • Makes


    • Difficulty


Appears in
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


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