Perfect for any occasion, especially a Royal Wedding, this beautiful and light 'Elderflower and Lemon' three tier sponge cake is the recipe you never knew you needed!
For 8 Person(s)
Preheat the oven to 170°C, gas mark 3 and grease and line 3 x 18cm round cake tins.
Start by adding the dairy-free butter to a pan and place over a low heat to melt, stirring occasionally. Once melted, put to one side.
In a separate bowl, add the eggs and SPLENDA® Granulated and beat with an electric hand whisk for around 4 minutes, until the mixture becomes pale and foamy. Whilst the whisk is still running, carefully pour in the melted dairy-free butter and then whisk briefly until well combined.
Carefully add the gluten-free flour, ground almonds, lemon zest and vanilla and gently fold into the mix until just combined – be really careful not to over mix so that the mixture maintains a nice and light texture.
Divide the mixture equally among the prepared cake tins and then place in the oven to bake for around 20-25 minutes until light golden and a skewer inserted into the centre comes out clean.
Remove from the oven and cool the cakes in their tins for 10 minutes before carefully removing from their tins and cooling on a wire rack.
Whilst the cakes are cooling, you can make the fruit filling. Add the berries, cordial and mint to a bowl, toss gently to coat and set aside for 30 minutes to macerate. Once macerated drain and reserve the juice from the berries.
When you are ready to assemble add the cream to a large bowl with the SPLENDA® Granulated, dairy-free Greek yogurt, cordial and cornflour and gently whisk until just combined, being careful not to over mix.
Place one sponge on a serving plate and then evenly spread over about 1/3 of the cream mixture, making sure that it goes right to the edge so it looks good once assembled. Then make a round dip in the middle of the cream and carefully spoon in a quarter of the drained berry mix. Gently place the second sponge on top and then repeat this process with the next layer.
Finish with the final sponge layer. Spread half the remaining cream over the top of the cake and then use a long pallet knife to spread the rest of the cream mixture all around the cake, giving the edges of the sponge a thin crumb coating and a smooth finish.
Finally, garnish the top of the cake and plate with fresh flowers and serve with the remaining berries and also the elderflower juices.
There is nothing that a slice of cake and a cup of tea can't fix. At least, that's certainly the case for me. And a celebration just wouldn't be the same without a cake!
I've teamed up with the lovely people at Splenda UK to bring you a true delight, created specially for the Royal Wedding!
This beautiful yet simple bake is sophisticated, understated, and delicately flavoured thanks to the elderflower and lemon. It's perfect for warmer days, picnics in the sun, celebrations throughout spring and summer, or simply just because.
With just a few simple steps, you too can create a masterpiece that everyone will love!
Add to that the fact it's gluten-free and dairy-free and that makes it just that little bit more special!
We live in a small village, and we'll be celebrating the Royal Wedding with a village party, complete with BBQ, cake (including this one!) and some bubbles while we watch the wedding on tv.
We'll then be partying with the children of the village, with a rounders game, followed most likely with a cricket game and a whole load more things the children are coming up with.
It's sure to be a great afternoon of fun and games, and quintessentially English!
How will you be celebrating?