Ingredients
- 175g plain flour
- 2tsp baking powder
- 175g butter, softened
- 175g castor sugar
- 3 medium eggs, lightly beaten
- 1tsp vanilla extract
- For the Cream Filling:
- 350ml double cream
- 3tbsp elderflower cordial
- 1tsp lemon extract
- 2tbsp icing sugar
- For the Drizzle:
- 225g icing sugar, sifted
- 3tbsp elderflower cordial
Instructions
- Heat the oven to 190°C, 170°C fan. Grease and base-line three 18cm sandwich tins. Sift the flour and baking powder into a bowl. In a separate bowl, cream the butter and sugar using an electric whisk.
- Gradually beat in the eggs and vanilla extract to the creamed butter and sugar, then fold in the flour.
- Divide between the three tins and bake for 15-20 minutes until risen, golden and firm to the touch. Leave to cool in the tins before transferring to a wire rack to cool completely.
- For the cream filling, whisk the cream, elderflower cordial, lemon extract and icing sugar together until thick (don’t over-whip). For the drizzle, stir the sugar and cordial together until smooth.
- Sandwich the cake together with the cream, pour over the drizzle and decorate with flowers or lemon slices.
