Recipe: Strawberry and Elderflower Victoria Sponge
Elderflower begins to bloom as we move towards Litha and the height of early Summer. Its soft sweetness pairs beautifully with the first Scottish strawberries and together they capture the brightness of the season. A little cordial in the sponge and jam gives this classic Victoria sponge a gentle floral lift that tastes like June.
Ingredients
For the sponge
175 g self-raising flour
175 g caster sugar
175 g butter
3 large eggs
2 tbsp elderflower cordial
For the filling
6 tbsp strawberry and elderflower jam
200 ml double cream
If you only have standard strawberry jam, you can fold a tablespoon or two of cordial through the whipped cream instead.
Method
Preheat the oven to 160 C Fan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time with the cordial and a little flour. Fold in the remaining flour until just incorporated.
Divide the mixture between two lined 20 cm sandwich tins and bake for about 25 minutes until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
Spread the jam over one of the sponges. Whip the cream to stiff peaks, taking care not to overwhip, then spread over the jam. Place the second sponge on top and finish with a light dusting of icing sugar.
A Seasonal Note
Elderflower is closely tied to this point in the Celtic year, symbolising protection, renewal and the early Summer abundance that reaches its peak at Litha. This cake brings those seasonal notes together, pairing floral sweetness with early strawberries for a simple celebration of the moment.
