Elderflower, vanilla and strawberry cream sponge.

elderflower, vanilla, strawberry, cream, sponge, cake, recipe, baking, food, blog, blogger

elderflower, vanilla, strawberry, cream, sponge, cake, recipe, baking, food, blog, blogger

elderflower, vanilla, strawberry, cream, sponge, cake, recipe, baking, food, blog, blogger

Every thing recently has been busy and I mean really busy. Work has been busy and I’ve been busy. Have I said busy enough yet? Anyway after work on Saturday I had to hurry home, even turning drinks with my work girls down, because I needed to bake this cake. Not just any cake but my mum’s birthday cake. I had this cake planned for a while and after searching around for recipe inspiration I finally found a recipe that worked well for me and with few tweaks I had it sorted.
I decided that no birthday cake is perfect until it’s been topped with cake bunting. Or as my brother called it a clothes line. I made one before if you fancy a little diy project.  I will warn you as this cake contains cream it will need to be eaten within two days and stored in the fridge. But that shouldn’t be a problem with how delicious this is!
You will also need to use English strawberries. Preferably local strawberries. I walked past the market in the morning nd was tempted to buy them but didn’t want to store them at work so I waited until my lunch which worked out to be a good thing as they were on offer two punnets for £1. Can’t argue with that and they taste so good.
Anyway enough chat. Time for cake!
elderflower, vanilla, strawberry, cream, sponge, cake, recipe, baking, food, blog, blogger

elderflower, vanilla, strawberry, cream, sponge, cake, recipe, baking, food, blog, blogger
You will need:
 175g butter, softened
 175g caster sugar
 3 eggs, lightly beaten
 175g self-raising flour
1 tbsp vanilla extract
 3 tbsp elderflower cordial
 300ml pot of double cream
 225g strawberries
 icing sugar, to dust
Grease and line 2 x 20cm cake tins. 
Preheat oven to 190ºC (375ºF, gas 5). 
Beat the butter and sugar together until fluffy. Gradually beat in the eggs, then fold in the flour and 2 tbsp elderflower cordial.
Spoon the mixture into the cake tins and level the surface. Bake for 20 mins or until the sponge has risen and springs back when pressed lightly.
Cool in the tins then turn out. Whip the cream until it holds its shape. Fold in the remaining 1 tbsp elderflower cordial. Slice the strawberries in half leaving a few for the top of the cake.
Spoon the cream onto one cake and arrange the cut strawberries in the on the cake. Top with second sponge and press down lightly. Add a small amount of cream to the top of the cake and place a few whole strawberries. Dust with icing sugar. 
Enjoy!
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