Elderflower and Passion Fruit Sponge Cake 

Elderflower is massively on trend at the moment and it’s not particularly hard to understand why. With it’s sweet, floral flavour I decided to experiment by using it in other things (other than my gin!) 

The delicacy of the elderflower really compliments the sharpness of the passionfruit in this sponge cake and the elderflower frosting is to die for! I made this for a friends birthday party and it was a real crowdpleaser and gone within seconds…hence the lack of photos!

Recently, I’ve made this as a loaf cake and you can follow the recipe and method below exactly as they are.   

Ingredients: 

For the sponge 

  • 225g self raising flour 
  • 225g butter, at room temp 
  • 225g golden caster sugar 
  • 4 large eggs 
  • 2 tsps baking powder 
  • 3 tbsps elderflower cordial 
  • 1 tbsp caster sugar 

For the elderflower frosting

  • 250g mascarpone cheese
  • 175ml full fat creme fraiche
  • 1/2 tsp vanilla essence 
  • 4-6 tbsp elderflower cordial 
  • 1 tbsp caster sugar 
  • 2 passion fruits, pulp only 

Method:

  1. Preheat the oven to 170 degree C  and grease and line two 20 cm sandwich tins. In a mixing bowl, cream together the butter and sugar until light and fluffy 
  2. Gradually add the eggs, mixing continuously then add the flour and baking powder 
  3. Once combined to a creamy, smooth batter, pour into the two cake trays and place into the oven for 20 minutes or until the sponge is a light golden brown colour and springy to touch
  4. As the cakes are baking, make the elderflower syrup by mixing the sugar and elderflower cordial together until the sugar has dissolved 
  5. Once the cakes are baked and you have removed them from the oven, pierce with a skewer or your cake tester all over the top and drizzle the syrup over the sponge cakes 
  6. Leave to cool and begin to make the elderflower frosting. Scoop the mascarpone cheese into a mixing bowl and gently stir two or three times until soft. Next, add the creme fraiche followed by the elderflower cordial, vanilla essence and caster sugar and food gently until combined – do not over beat as the icing will be too runny 
  7. Once you have a thick creamy froating, place in the fridge until your cakes are completely cool. As soon as your cakes are ready, spoon a generous portion of the elderflower frosting onto one of the cake halves and spread with a pallet knife. Once complete, pour 1 or 2 tablespoons of passion fruit pulp on top and sandwich with the remaining layer 
  8. Place your leftover icing on top of the cake and drizzle the remaining passion fruit on top. Decorate as you wish 

TIP: next time, why not flavour the sponge by adding some orange blossom essence. You could also create a later cake by splitting the sponge layers in half. 

If your icing is still a little runny, place the cake in the fridge before serving and it will naturally stiffen within an hour – the sponge also stays light and fluffy! 

  

 

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6 thoughts on “Elderflower and Passion Fruit Sponge Cake 

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