Sponge cake with elderflower icing
Serves 10
50 minutes
Ingredients
- 300 g Dansukker Organic Cane Sugar Fairtrade
- 250 g softened butter
- 3 eggs
- 270 g plain flour
- 8 g baking powder
- Peel of 1/2 lemon, organic
- Butter and breadcrumbs for the sponge cake tin
Icing
- 180 g Dansukker Icing Sugar
- 15 ml lemon juice
- 15 ml concentrated elderflower cordial
Decoration
- Edible flowers
Pre-heat the oven to 175°C.
Whisk the sugar and butter in a bowl until light and fluffy. Then add one egg at a time while continuing to whisk.
Mix the flour and baking powder together in a bowl and fold into the sugar and butter mixture. Grate the lemon peel into it.
Grease a 1.5 litre sponge cake tin and sprinkle with the breadcrumbs. Pour the mixture into the tin and bake in the bottom of the oven for about 40 minutes.
Remove the cake and leave to stand for a few minutes. Place the cake on a rack with the base up to get it out of the tin. Leave the cake to cool and cover with a clean tea towel.
Mix together the ingredients for the icing in a bowl and spread over the cake. Decorate with edible flowers.
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