Description
Delicate elderflower cake brings European summer charm right to your kitchen table, blending subtle floral notes with classic baking tradition. Delightful slices showcase a light, aromatic celebration perfect for afternoon tea or special gatherings.
Ingredients
Scale
Main Ingredients:
- 3 large eggs
- ½ cup unsalted butter (room temperature)
- ½ cup whole milk
- 2 cups cake flour
Supporting Ingredients:
- 1 cup granulated sugar
- ½ cup elderflower syrup
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 2 cups powdered sugar
Instructions
- Warm your oven to exactly 350°F (175°C) and generously coat two 8-inch round cake pans with butter or non-stick spray to prevent sticking.
- Blend 1 cup granulated sugar and ½ cup softened unsalted butter in a large mixing bowl until the mixture becomes pale and airy, about 3 minutes using an electric mixer.
- Incorporate 3 large eggs into the sugar-butter mixture one at a time, thoroughly mixing after each addition to create a smooth consistency.
- Pour ½ cup elderflower syrup and 1 teaspoon vanilla extract into the wet ingredients, stirring until completely integrated.
- Sift 2 cups cake flour, 2 teaspoons baking powder, and a pinch of salt into a separate bowl, combining dry ingredients evenly.
- Gradually fold the flour mixture into the wet ingredients, alternating with ½ cup whole milk, mixing gently until just combined to maintain a light texture.
- Distribute batter equally between prepared cake pans, smoothing the surfaces with a spatula to ensure even baking.
- Slide pans into the preheated oven and bake for exactly 27 minutes, rotating halfway through to guarantee uniform golden-brown coloration.
- Test cake doneness by inserting a toothpick into the center – it should emerge clean with no wet batter clinging.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks.
- Create frosting by whipping ½ cup softened butter until creamy, then gradually mix in 2 cups powdered sugar and 3 tablespoons elderflower syrup.
- Once cakes are completely cool, generously spread frosting between layers and over entire cake surface using an offset spatula.
Notes
- Swap regular cake flour with gluten-free flour blend for a celiac-friendly version that maintains the delicate texture.
- Test elderflower syrup brands carefully, as flavor intensity varies dramatically between different manufacturers.
- Room temperature ingredients ensure smoother batter and more even cake texture, so pull butter and eggs out 30 minutes before baking.
- Frost cake just before serving to prevent elderflower frosting from absorbing into cake layers and losing its pristine appearance.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Cakes
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 434
- Sugar: 50 g
- Sodium: 140 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg