Wednesday, April 15, 2026

Elderflower and Gooseberry Layer Cake

Soft as a spring afternoon, this cake layers floral cream and sharp green fruit into something quietly unforgettable.

60 min prep25 min bakeServes 10

Ingredients

1.Preheat oven to 170°C. Butter and line three 18cm round cake tins.
2.Cream butter and sugar until pale and fluffy, about 4 minutes. Add eggs one at a time, beating well after each.
3.Combine milk and 60g elderflower cordial in a jug. Fold flour, baking powder, and salt into the butter mixture in three additions, alternating with the milk mixture.
4.Divide batter evenly among tins. Bake 22–25 minutes until a skewer comes out clean. Cool in tins 10 minutes, then turn out onto a wire rack.
5.Simmer gooseberries, 80g sugar, and lemon juice over medium heat 10 minutes until jammy but still textured. Cool completely.
6.Stir together the soak elderflower cordial and water. Brush generously over each cooled sponge layer.
7.Whip cold heavy cream to soft peaks. Fold in mascarpone, powdered sugar, and 40g elderflower cordial until smooth and just firm. Do not overwhip.
8.Place the first sponge on a cake board. Spread a layer of elderflower cream, then spoon over half the gooseberry compote, leaving a 1cm border.
9.Repeat with the second layer. Top with the third sponge, cut-side down.
10.Apply a thin crumb coat (couche de chapelure) of cream and chill 20 minutes. Finish with a smooth or softly swirled final coat of cream.
11.Dust the top with freeze-dried gooseberry powder and arrange fresh elderflower sprigs to finish. Refrigerate until ready to serve.