( recipe )
T
his is my whole family’s favourite cake, requested for every birthday and special
occasion – or even just a Sunday afternoon. My husband Tim, who is not a fan of cakes or desserts (unbelievable I know), even devours a slice or two. Made with a Génoise sponge,
an Italian classic, it creates a superbly light luxurious cake filled with luscious berries and whipped cream. The addition of the elderflower cordial enhances the fruit flavours – even better if you’ve made your own! – making a perfect summer combination. As well as being fabulous for afternoon tea, try it as a dessert served with raspberry purée. For a variation, layer with fresh lemon curd, cream and the berries, omitting the elderflower syrup. Next issue look out for my
recipe for banana and walnut cake: a perfect afternoon treat with a cuppa, or packed into lunchboxes for a picnic. ✱
www.buttercupbaking.co.uk
Red berry and elderflower cake
(SERVES 8-10) INGREDIENTS For the Génoise sponge
125g golden caster sugar 4 eggs
125g plain flour, sieved 25g butter, melted
For the syrup 50ml water
50g golden caster sugar
2 tbsp elderflower cordial
For the filling and decoration
400ml whipping or double cream, whipped
Cooking with Sally
I’ve been cooking for more years than I’d like to count. I trained at the Tante Marie Cookery School and honed
my skills at many an English country house before setting up Sally’s
Kitchen in Cirencester more than 20 years ago. Now, as well as writing
about food from my home in Avening, where I live with my husband and two daughters, I spend my time baking everything from wedding cakes to macarons and catering for bespoke
afternoon teas as part of my company, Buttercup. On Twitter I go by the name of @ButtercupTeas
mixed seasonal red berries: 1 punnet raspberries, 1 small punnet strawberries, plus a few blueberries and redcurrants
fresh mint sprigs METHOD
– Preheat the oven to 180C/350F/gas mark 4. Grease and line 2 round 20cm cake tins.
– For the sponge, place the sugar and eggs in a large bowl and whisk until pale and thick (for at least 5 minutes using an electric whisk or free-standing mixer). Fold in the flour and melted butter carefully and divide between the tins. Bake for 20 -25 minutes until the cakes have risen and are springy to touch. Leave to cool for about 15 minutes in the tins and then turn out on to a wire rack.
– For the syrup, heat the water and the sugar in a small saucepan. Bring to the boil and remove from the heat. Allow to cool and add the elderflower cordial.
– To assemble the cake, cut the two sponges horizontally in half so there are four layers. Put the first layer on the plate or cake stand, sprinkle with one third of the syrup and top with a layer of cream. Scatter a few sliced berries and repeat with the next 3 layers, piling the rest of fruit on top of the cake. Decorate with sprigs of mint.
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