Treat yourself to this delicious, light dessert., perfect for Mother's Day or any special occasion really!
Ingredients
- 175 g plain flour
- 2 tsp baking powder
- 175 g butter, softened
- 175 g caster sugar
- 3 medium eggs, lightly beaten
- 1 tblsp vanilla extract
- dr. oetker orange & lemon slices, to decorate
- 350 ml double cream
- 3 tblsp elderflower cordial
- 1 tsp natural lemon extract
- 2 tblsp icing sugar
- 225 g icing sugar, sifted
- 3 tblsp elderflower cordial
Method
- 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.
This recipe is courtesy of Dr. Oetker.
