Ingredients
For the sponges:
- 225g unsalted butter
- 225g caster sugar
- 4 medium eggs
- 225g plain flour
- 2tsp baking powder (flat not heaped)
- 1/2tsp salt
- 1 lemon (zest only)
- 4tbsp elderflower cordial
For the lemon and elderflower syrup:
- 75ml elderflower cordial
- 25ml lemon juice
- 50g granulated sugar
For the white chocolate buttercream:
- 100g white chocolate
- 160g egg whites (from approximately 5 medium eggs)
- 320g caster sugar
- 320g unsalted butter (softened and cubed)
For the filling:
- 4tbsp lemon curd
- 1tsp elderflower cordial
Instruction
For the sponges:
- Preheat the oven to 180°C and oil and line three 6″ cake pans with parchment paper (you can use two tins and make a two layer cake if you prefer)
- In the bowl of a standalone mixer, whip the butter until light and fluffy (about five minutes), then add the sugar and whisk until completely mixed.
- In a separate dish, weigh the flour, baking powder, salt, and lemon zest.
- Set the mixer on low and slowly add the flour, alternating with the eggs and finishing with the flour mixture.
- Continue whisking briefly until all of the ingredients are mixed, then add the elderflower cordial.
- Weigh the batter and divide it evenly amongst the baking tins, flattening the tops and baking for 20-25 minutes (or until a knife inserted comes out clean)
- Allow to cool in the tin (while the cakes are baking, prepare your syrup; see below).
For the lemon and elderflower syrup:
- In a small saucepan, combine the cordial, lemon juice, and sugar, and heat over medium heat.
- Slightly boil the syrup until the sugar dissolves, swirling it around the pan while it bubbles slowly.
- Allow the cakes to cool for five minutes after removing them from the oven, then poke small holes in each sponge with a knife and pour the syrup over each layer.
- Before putting out the cakes, allow them to cool fully.
For the white chocolate buttercream:
- Prepare the buttercream while the cakes are cooling.
- Set aside the white chocolate, which may be melted in a bain-marie (or in brief bursts in a microwave using a microwave-safe bowl)
- In a heatproof bowl, whisk together the egg whites and caster sugar, then place over a bain-marie (make sure the bowl does not contact the water in the saucepan).
- Before removing the mixture from the heat, whisk continually until the sugar has completely dissolved (about 10 minutes). The mixture should register 72°C on a sugar thermometer.
- Pour the ingredients into the bowl of a standalone mixer and whisk on high for 10 minutes, or until a thick, smooth meringue forms.
- Whisk in the butter in small increments until you have a nice whipped buttercream.
- Whisk in the white chocolate until smooth.
- If your buttercream is overly soft, place it in the refrigerator for a few minutes to firm it.
To fill and assemble:
- Trim the tops of your sponges with a knife if they’re somewhat domed.
- Simply put the lemon curd and elderflower in a small mixing dish and swirl to blend.
- To put the cake together, start by placing the bottom layer on a cake stand that is ready to be filled.
- Pipe a buttercream ‘fort’ on top of your initial layer on the outside perimeter with a big round nozzle (leaving a small border of sponge on the outside still)
- Fill the sponge with a spoonful of buttercream and spread it out with the back of a spoon, then top with a tablespoon of the lemon curd mixture.
- Place the next layer on top of the bottom layer and repeat the process.
- To attach all three layers, place the last sponge on top and softly push down.
- To seal in the crumbs, gently cover the cake with a thin layer of buttercream using an angled palette knife and freeze for 30 minutes.
- Finish with a second layer of buttercream and smooth around the edges and on top after your crumb coat has chilled; you don’t need to cover the cake fully for the semi-naked feel.
- Pipe buttercream ‘kisses’ on top of the cake using a big nozzle, then garnish with fresh elderflower and dried lemon segments.
- Cut and savor!
Source: Hannah Bakes
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