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Gooseberry and Elderflower filled Victoria Sandwich
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We've given this classic cake the real English summer treatment, using gooseberry conserve and elderflower-scented cream as a filling rather than the traditional strawberry jam and cream.
225g unsalted butter, softened
200g caster sugar
4 medium eggs
225g Waitrose Superfine Self Raising Flour
4 tbsp Waitrose Elderflower Cordial
For the filling
142ml pot double cream
2 tbsp Waitrose Elderflower Cordial
5 tbsp Wilkin & Sons Ltd Tiptree Green Gooseberry Conserve
Caster or icing sugar, to decorate
Cool the layer you want to use for the top part of the cake with its flat side sitting on the rack, to avoid having its presentation side imprinted with a criss-cross pattern. Sandwich the conserve and cream between the flat sides of the cake.
The finished cake will keep for 1 day in the fridge.
Typical values per serving:
This recipe was first published in May 2005.
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