Elderflower gin sponge with mascarpone cream

Ingredients:

250 g ripe strawberries, hulled and sliced
500 g small ripe strawberries, to serve
icing sugar, to dirt
fresh elderflowers (elective), to decorate (see Baker’s suggestions)

Mascapone cream

185 ml natural (thin/pouring) cream
250 g mascarpone
2 tbsp undiluted elderflower cordial /drink listen, or to taste

Sponge layers

melted butter, to oil
4 fresh eggs, at room temperature
1½ tsp natural vanilla essence or extract
165 g (¾ cup) caster sugar
60 ml (¼ cup) milk
30 g butter, diced
110 g (¾ cup) self-elevating flour
30 g (¼ cup) cornflour

Elderflower and gin syrup

one hundred sixty five ml (¾ cup) undiluted elderflower cordial /drink concentrate
60 ml (¼ cup) strained fresh lemon juice
eighty ml (⅓ cup) gin
prepare dinner's notes
Oven temperatures are for traditional; if the use of fan-compelled (convection), reduce the temperature with the aid of 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are clean (except specified) and cups are gently packed. | All greens are medium size and peeled, unless specific. | All eggs are fifty five-60 g, except exact.

Instructions:

1. To make the sponge layers, area the oven rack inside the oven so that the cake tins will sit inside the middle of the oven and then preheat it to a hundred and eighty°C (a hundred and sixty°C fan-forced). Brush three 18 cm non-stick springform tins with a melted butter to grease.

2. Use an electric powered mixer with a whisk attachment on medium-excessive speed to whisk the eggs and vanilla in a massive bowl till frothy. upload the sugar a spoonful at a time, whisking properly between each addition, until the combination is very thick and faded and the sugar has dissolved (this can take approximately 8 minutes). carry the whisk out of the mixture and slowly draw a parent 8, if the trail stays on the floor lengthy enough for you to finish drawing then the aggregate is prepared. If not, keep to whisk for a similarly minute and then take a look at again.

3. in the meantime, warmness the milk and butter in a small saucepan over medium heat until the butter melts and aggregate is almost simmering. remove from the heat. Pour the recent milk mixture down the aspect of the bowl then speedy sift the flour and cornflour collectively over the complete surface of the egg mixture. right now whisk in short once more with the electric mixer on low pace, until the flour combination is simply incorporated (make sure there's no flour caught at the lowest of the bowl and be careful not to overmix).

4. Divide the aggregate frivolously among the cake tins and gently tap the tins at the bench top three instances to settle the mixture. Bake in preheated oven for 15 mins or until the desserts are a faded golden coloration, spring lower back while lightly touched in the centre and begin pulling far from the perimeters of the tins. do away with from the oven and stand for 1 minute earlier than turning onto a cord rack over a tray, top side up.

5. in the meantime, to make the Elderflower and gin syrup integrate the elderflower cordial /drink listen and lemon in a small saucepan and heat over medium warmness until hot but now not simmering. eliminate from warmness and stir via the gin.

6. Use a skewer to prick the warm sponge layers throughout. regularly pour the hot syrup over the nice and cozy cake, permitting it to soak in. Set aside to chill completely (this can take approximately half-hour).

7. when ready to assemble, use a d1e51e9fa45a0b179488752ec4930123 electric mixer with a whisk attachment or a balloon whisk to whisk the cream in a medium blending bowl on medium-low velocity until smooth peaks shape. upload the mascarpone and elderflower cordial /drink concentrate and whisk on low pace in short till just combined and thickened to a medium whipped cream consistency. place one layer of the sponge on a serving plate or cake stand and dollop a 3rd of the mascarpone cream frivolously over the top. Use the lower back of a steel spoon to softly spread the cream from the centre of the cake in the direction of the out of doors to cowl, leaving about a 1cm border round the edge. Then pinnacle with half of the sliced strawberries. top with some other sponge layer, 1/2 of the last cream and final sliced strawberries. pinnacle with the last sponge layer and spread with the final cream. beautify with the complete strawberries.

Baker’s suggestions

• I used white Waxed Leaf Bergonias to decorate this cake.

• This cake can be assembled about 2 hours earlier than serving. Stand at room temperature in a groovy spot.

• The sponge cake layers will keep in hermetic container, divided by using baking paper, at room temperature for up to 2 days.

pictures by means of Alan Benson. Styling by Sarah O'Brien. meals instruction by way of Kerrie Ray. innovative concept through Belinda So.