• 175 g plain flour
  • 2 tsp dr. oetker baking powder
  • 175 g butter, softened
  • 175 g caster sugar
  • 3 medium eggs, lightly beaten
  • 1 tblsp dr. oetker select vanilla extract
  • dr. oetker orange & lemon slices, to decorate
  • 350 ml double cream
  • 3 tblsp elderflower cordial
  • 1 tsp dr. oetker natural lemon extract
  • 2 tblsp icing sugar
  • 225 g icing sugar, sifted
  • 3 tblsp elderflower cordial


  • Heat the oven to Mark 5/190°C. Grease and base-line three 18cm sandwich tins. Sift the flour and baking powder into a bowl. In a separate bowl, cream the butter and sugar using an electric whisk.
  • Gradually beat in the eggs and vanilla extract to the creamed butter and sugar, then fold in the flour.
  • Divide between the three tins and bake for 15-20 mins until risen, golden and firm to the touch. Leave to cool in the tins before transferring to a wire rack to cool completely.
  • For the cream filling, whisk all the ingredients until thick (don’t over-whip). For the drizzle, stir the sugar and cordial together until smooth.
  • Sandwich the cake together with the cream, pour over the drizzle and decorate with lemon slices.