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Midsummer cake recipe

Midsummer cake recipe

1 rating

This beautiful summer cake makes a great afternoon tea treat or post-barbecue dessert. It's made up of three fatless sponges sandwiched together with an elderflower-spiked cream and fresh strawberries and raspberries - delicious! See method

  • Serves 16
  • 30 mins to prepare and 20 mins to cook
  • 243 calories / serving
  • Vegetarian

Ingredients

  • 1 tbsp unsalted butter, melted
  • 150g caster sugar, plus 2 tbsp
  • 150g self-raising flour, plus 2 tbsp
  • 6 medium eggs

For the filling

  • 400ml whipping cream
  • 60ml elderflower cordial
  • 1 tsp vanilla extract​
  • ½ tbsp caster sugar
  • 3 tbsp raspberry jam
  • 250g strawberries, hulled and halved, or quartered if large
  • 150g raspberries
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    1020kj
    243kcal
    12%
  • Fat

    13g 19%
  • Saturates

    7g 37%
  • Sugars

    19g 21%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 28.6g Protein 4.5g Fibre 1.2g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Brush 3 x 20cm sandwich tins with butter and divide the 2 tbsp sugar between them. Tap the sugar around the tins to coat, then tap out any excess. Repeat with the 2 tbsp flour, then line the bases of the tins with baking paper. 
  2. Use an electric whisk to beat the eggs with the remaining sugar in a large bowl for 8-10 mins until tripled in size and thick enough that a clear trail is left behind when the beaters are lifted. 
  3. Sift over half the flour and use a large metal spoon to fold in until no traces of flour remain. Repeat with the remaining flour, being careful not to knock too much air out. 
  4. Divide the mixture between the cake tins, then bake for 18-20 mins until golden, well risen and the sponges spring back to the touch. Set aside to cool for 10 mins, then carefully remove from the tins and leave to cool completely on a wire rack. 
  5. Whip the cream with the elderflower cordial, vanilla and sugar to soft peaks. Spread half the jam over the top of one cake layer and top with a third of the cream, followed by a third of the strawberries and raspberries. Repeat with the second layer. Crown the cake with the third sponge layer and spoon over the remaining cream. Scatter over the fruit and cut into slices to serve. The cake will keep in an airtight container in the fridge for up to 24 hrs.

Freezing and defrosting guidelines

Bake according to the recipe but stop before assembling with the cream and fruit. Allow the sponges to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.

Assemble the cake after the sponges have fully defrosted and are at room temperature.

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