Orange & Elderflower Sponges
These sponges are amazingly light and sandwiched with an Elderflower Cream - making them the perfect Summer baking treat. The perfect addition to a cream tea! We've also tried them using our Deli Oil with Lemon instead of our cold pressed natural oil and they have been just as delicious! We love baking here at Yorkshire Rapeseed Oil!
Makes 4 mini cakes
INGREDIENTS
For the cakes
2 medium free range eggs
75g natural yogurt
1 tbsp elderflower cordial
150g self raising flour
1 level tsp baking powder
100g golden caster sugar
The juice and zest of 1 orange
For the cream
200ml double cream
1 tbsp elderflower cordial
1½ tbsp icing sugar
To serve (optional)
Zest of 1 orange
METHOD
Pre heat your oven to 190C / 170C fan / 375F / Gas Mark 5
In a large bowl, beat together the eggs and the oil, add the yogurt and cordial and stir through. Sift in the flour and baking powder, add the sugar and lightly fold together until all is combined. Finally add the zest and juice from the orange. Fold gently together again until all is mixed.
Line a 20cm square tin with baking paper, fill with the cake batter and bake in the centre of the pre heated oven for 35-40 mins until cooked through. Test with a skewer and if it comes out clean then your cake is cooked. If not, check every two minutes until the skewer is completely clean. Remove from the oven and allow to cool. Whilst the cake cools you can make your cream.
Whisk your cream until light and fluffy and starting to get firm. Add the cordial and the icing sugar and fold together until all is combined. Store in the fridge until needed.
Use a cake cutter to cut out 4 circular servings of the cake. Halve each one horizontally and place each cake bottom onto a plate, fill the centre with your elderflower cream then pop on its lid, top with a further spoonful of your elderflower cream. Finish with a grating of orange zest.
