Mini elderflower sponge cakes

Mini elderflower sponge cakes
  • Serves icon Makes 10 sandwiches
  • Time icon Takes 20 minutes to make, 10 minutes to cook, plus freezing

Refreshing elderflower ice sandwiched between light-as-air sponge cake – this delicate dessert tastes as beautiful as it looks.

This recipe would work really well at the end of a summer dinner party, or for a wedding menu.

You could also consider our showstopping, but equally light, elderflower syllabub pavlova.

Nutrition: per serving

Calories
131kcals
Fat
2.1g (0.5g saturated)
Protein
2.7g
Carbohydrates
27.3g (20.4g sugar)
Fibre
0.1g
Salt
0.1g
Calories
131kcals
Fat
2.1g (0.5g saturated)
Protein
2.7g
Carbohydrates
27.3g (20.4g sugar)
Fibre
0.1g
Salt
0.1g

Ingredients

For the ladies’ pillows:

  • 35g cornflour, sifted
  • 35g plain flour, sifted
  • 3 medium free-range eggs
  • Pinch of cream of tartar
  • 90g vanilla sugar
  • Icing sugar to serve
  • Elderflower heads (optional) to serve

Method

  1. To make the water ice, mix the cordial with 150ml water, then pour into a shallow sealable freezerproof container. Freeze for 4 hours. Break up the mixture in a food processor, pour back into the container and freeze for 4-6 hours. Alternatively, churn in an ice-cream maker for 30 minutes, then freeze for 4-6 hours.
  2. Preheat the oven to 200°C/fan180°C/gas 6. For the ladies’ pillows, line 1 large or 2 smaller baking trays with baking paper. Sift the 2 flours together into a bowl. Separate the eggs, putting the whites in a large bowl and the yolks in a small one. Stir the yolks with a fork to break up, then cover and set aside.
  3. Using electric beaters, whisk the whites with the cream of tartar until soft peaks form. Gradually add the vanilla sugar, whisking continuously until the mixture is stiff and forms firm peaks. Continue whisking, adding the yolks a little at a time. Sift over half the flour mixture and gently fold in with a metal spoon. Repeat with the rest of the mixture, folding until just incorporated. Don’t worry if the mixture is slightly lumpy.
  4. Scoop spoonfuls onto trays and shape into 7cm circles (alternatively, use a piping bag fitted with a wide plain nozzle). Bake for 8 minutes, then open the oven briefly for the steam to escape, close and continue cooking for a further 2 minutes until puffed and golden. Cool on a rack.
  5. Put water ice on half the pillows, then sandwich the remaining on top. Dust with icing sugar, garnish with elderflowers if using, then serve.

delicious. tips

  1. Garnish with fresh elderflower heads to make it even prettier.

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Read what others say...

  1. I love this recipe because the elderflower season is so short I always feel like whatever is made with elderflower is special and reminds me summer is coming

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