Elderflower and gooseberry best ever no fail sponge cake

This is my go to sponge cake that I make often and has many variations (see end of recipe). Here I’ve drizzled it with elderflower cordial, and layered with gooseberry jam and whipped cream. It’s quick to measure out, no separating of eggs, no melting of butter, quick to clean up and I can leave the eggs whipping for 10 or so minutes before quickly sifting in dry ingredients, pop it in the oven and can have afternoon tea in an hour or less. Makes a lush next day breakfast. To make gluten free either replace the 1 tbsp flour with gluten free flour or corn flour.

Here’s what you’ll need;

4 or 5 eggs
2 Tbsp boiling water
3/4 cup white sugar
1 tbsp standard grade flour in a 250ml cup; fill up rest of cup with cornflour
2 tsp baking powder

To fill;

Elderflower cordial, Gooseberry + elderflower jam (simmer 3 cups fresh or frozen gooseberries with 1 cup sugar on low for 20 minutes, turn off the heat and stir in 1 cup fresh chopped elderflowers, while still hot spoon into sterilised jars, seal and let cool. Store in the fridge), whipped cream

To make;

Preheat oven to 180c and grease and line 2x 10inch round cake tins.

In a stand mixer place the eggs and whisk on high while adding the boiling water. Whisk for a good 10 minutes til soft peaks. Slowly add sugar and whisk 5 or so minute more til back up in volume.

Sift in the dry ingredients and gently stir through with a spatula, being careful to keep as much air in the mix as possible. Delicately spoon into prepared cake tins and bake 20-25 minutes til set and starting to turn golden.

Turn out and let cool then. To fill, drizzle elderflower cordial on the first layer of sponge, then spread a thick layer of cream on top, dollop gooseberry jam. Add the second layer and repeat, decorating with elderflowers and roses.

Variation

Lemon: add zest of 2 lemons when folding in dry ingredients and fill with lemon curd and cream

Chocolate: once dry ingredients are stirred through, very carefully fold in 1tbsp dark cocoa powder made into a runny paste with 2 tbsp boiling water. Fill with cream, preserved cherries and dark chocolate

Coffee: stir though 2 tbsp coffee chicory essence. Fill with coffee buttercream and walnuts

Raspberry rose: crush a handful of freeze dried raspberries and stir through with 2 tbsp rose water. Fill with fresh raspberries or raspberry jam and cream. Top with roses