Gooseberry & Elderflower Chantilly Cream Sponge Cake

Gooseberry & Elderflower Chantilly Cream Sponge Cake

In theory, this is the best time of year for bumper crops of Gooseberries…..in practice our chickens have taken a serious shine to the fruit and have demolished the crop & every leaf on the bush!!!!
At least they give me super tasty eggs in return otherwise I would not be impressed. Luckily I had a few pots of homemade Gooseberry jam which worked a treat.

This cake takes classic Victoria Sponge layers and sandwiches them with homemade Gooseberry jam and a Chantilly cream laced with Elderflower cordial…..Summer in a slice. I’ve topped the cake with beautiful flowers from the Black Elder we have growing in the garden but use the cream ones you find growing in hedges and gardens around the country.

Sponge Ingredients:
225g unsalted butter (softened) or “Stork with Butter” brand
225g caster sugar
4 free range eggs
225g self-raising flour

Filling:
Gooseberry jam or gooseberry compote
225ml Double cream
2 tablespoons icing sugar
1 – 2 tablespoon homemade or good quality Elderflower cordial

2 × 20cm sandwich tins, buttered and bottom lined with parchment paper

1. Preheat oven to 170C, 160C fan or Gas mark 4.
2. Cream the butter & sugar together until light & fluffy.
3. Add eggs one at a time, beating well between each addition. You can add a little flour with each egg to stop the mix curdling.
4. Gently fold in the flour using a metal spoon or spatula until combined. Divide mixture between the two tins and smooth gently. Place on centre shelf of oven and bake for 30 minutes until risen, golden and sponge is firm to the touch.
5. Remove tins and allow to cool on a wire rack. When almost cool, remove from the tin and fully cool on the rack.
6. Meanwhile make the filling by whipping the cream with the icing sugar until it starts to thicken slightly. Add in the cordial then whip again until the cream is firm.
7. Place one sponge layer on plate and spread gooseberry jam over the base. Top with the chantilly cream and spread over the jam layer. Place the second sponge layer on top, sprinkle with icing sugar and decorate with fresh gooseberries and elderflowers if available.