This cake is a winning combination of elderflower, blueberry and lemon. The sponge is a wonderfully light genoise that is light and fluffy and not dense or heavy like some sponges can be.
If you are hosting a dinner party or even a BBQ this is a great option and it does not take to long. For the sponge I used a recipe from Natasha’s Kitchen with some small adaptations. This recipe does not call for butter like some other genoise sponge recipes. I prefer this as I always have issues with the adding the butter. Have a look at Natasha’s site www.natashaskitchen.com for other great recipes.
Cake ingredients
6 large eggs at room temperature
210g of granulated sugar
130g of flour
1/2 tsp of baking powder
1 tsp of elderflower extract
200g of blueberries
Frosting ingredients
8oz mascarpone
1 & 1/2 cups of heavy cream
Juice and zest of one lemon
1/2 cup of confectionery sugar
Start by preheating your oven to 350F. Line two 9 inch cake pans with parchment paper. Do not grease the pan as you want the cake to attach to the sides of the pan as it bakes and rises.
In a large bowl start whisking the eggs and slowly add the sugar. Once all the sugar is added whisk for a further 8 minutes until fluffy. Add the elderflower extract about 1 minutes before ending the whisking.
In a separate bowl whisk together the flour and baking powder. Then sift this into the egg mixture in three equal portions. Gently fold in the flour in each time with a spatula. Make sure to scrape the bottom of the bowl so there is no pockets of flour. Finish mixing when you no longer see streaks of flour.
Wash the blueberries and lightly coat with flour. Then gently fold them into the cake mixture. Mix until fully incorporated.
Evenly divide batter between the two cake pans. In my oven it takes 25 minutes but it could be between 23-28 minutes depending on your oven. They are done when the top is golden brown and a skewer comes out clean.
Remove cakes from pan using a thin spatula to slide around the edges to release it from the pan. Transfer to a wire rack and let it cool for 30-45 mins before assembling cake.
While the cake is cooling you can make the frosting. Whisk the mascarpone and the zest of one lemon for about 1 minute. Then add the cream, lemon juice and confectionery sugar and whisk until nice and thick. See my video below as to how I finished my cake.
