Mini elderflower sponge cakes
- June 2011
- Makes 10 sandwiches
- 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.
- 2.1g (0.5g saturated)
- 27.3g (20.4g sugar)
Garnish with fresh elderflower heads to make it even prettier.
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