For the sponge
250g unsalted butter, softened
250g caster sugar
4 eggs
175g plain flour
75g cornflour
21⁄2tsp baking powder
1⁄4tsp salt
grated zest 1 lime
75ml elderflower cordial, undiluted, plus extra for brushing
For the crème patissière
3 egg yolks
2tbsp cornflour
1tbsp caster sugar
250ml whipping cream
seeds from 1⁄4 vanilla pod
100ml elderflower cordial, undiluted
20g unsalted butter
For the frosting
125g icing sugar
180g full-fat cream cheese
50ml double cream
grated zest 1 lime
1tsp vanilla extract
squeeze fresh lime juice,to taste
washed elderflowers and/or lime zest, to garnish (optional)
Method
Preheat the oven to 170C/340F/ Gas 4. To make the sponge, cream together the butter and sugar in the bowl of a stand mixer (or using a hand-held electric whisk) with the paddle attachment until pale and fluffy. Add the eggs, one at a time, stopping to scrape down the sides of the bowl as needed.In another bowl, sift together the flour, cornflour, baking powder, salt and zest, then fold gently into the egg mixture. Lastly, fold in the elderflower cordial until incorporated. Divide the batter between the prepared cake tins and bake in the preheated oven for around 15-20 minutes or until a skewer inserted comes out clean. Leave to cool, then refrigerate (it is easier to naked- frost the cake when cold).
To make the crème patissière, whisk together the egg yolks, cornflour and sugar until well combined and set aside. Heat the cream, vanilla and elderflower cordial in a saucepan, until just boiling. Slowly pour one-third of the cream into the egg mixture while whisking vigorously to incorporate. Pour the egg mixture back into the saucepan and whisk continuously while bringing to the boil again for around 30 seconds until thickened. Remove from the heat and stir in the butter. Do taste it – if the cordial you’ve used is very sweet, add a bit of lime juice to level it out. Leave to cool and then place in the fridge – ideally for a few hours until firm.
To make the frosting, whisk together all the ingredients apart from the lime juice (don’t beat the cheese before adding the sugar as this can make it runny). Stir in the lime juice to taste and chill until firm.
To assemble the cake, put the first sponge layer on your chosen serving plate or cake stand. Brush with a little elderflower cordial, then spread over a layer of crème patissière to cover using a palette knife or metal spatula. Add the second layer and repeat with the cordial and crème patissière. Repeat once more with the third layer. For a ‘naked’ effect, ensure the cakes are lined up exactly and use a flat-edged scraper to scrape some of the frosting around the sides of the cake, then add the rest to the top. This can only work if the frosting is firm and the cake is sturdy enough. If this is not the case, simply add frosting to the top of the cake. Decorate with elderflowers, and/or some lime zest. Chill until ready to serve.
Recipes and photographs taken from ScandiKitchen Summer by Brontë Aurell.
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