It’s that time of year again! That’s right it’s my mum’s birthday today, and, just as I did last year, I’m here to share with you the cake I baked for her in celebration.
Last year it was a simple Victoria Sponge with edible glitter and a teacup full of flowers, this time things got a little more complicated:
What you see here is four layers of moist lemon and elderflower sponge brushed over with a lemony syrup. The layers are sandwiched together with an elderflower and greek yoghurt filling, and the top is finished off with lemon zest scattered over a lemon icing.
It’s safe to say that there’s a lot more going on compared to last year!
If you want to know how I made this then keep scrolling through the photos and you’ll find the recipe below.
Spreading the syrup on the cakes
For the sponge (makes 4 layers)
400g self-raising flour
1 level teaspoon baking powder
350g salted butter
2 tablespoons of Greek Yoghurt
400g caster sugar
3 medium eggs
4 tbsp elderflower cordial
zest and juice of 2 lemons
For the syrup
**This changes to cups because I couldn’t be bothered cleaning the mixing bowl again so I whipped out a mug instead
3. Mix in all the other ingredients of the sponge and mix until smooth
4. Generously grease 4 20cm cake tins and distribute the mixture evenly
6. Set on a wire rack to cool
7. While the cakes are cooling, gently prick each one and prepare your syrup
9. In the mean time prepare your filling and icing
10. For the filling, simply mix the yogurt, cordial and sugar together and stir until combined
11. For the icing combine the sugar with the lemon juice, you may want to add more icing sugar depending on how runny you want your mixture
12. Once the cakes are cooled, assemble the pre-syruped layers by spreading the yoghurt mixture in between. Top the cake off with the lemon icing and some extra lemon zest
-Rather appropriate don’t ya think?