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Lemon sponge filled with elderflower


3 HR


1hr 30mins






This spectacular cake is from the theatrical imagination of our #HaveYourCake winner, Dagmar and brought to life by The Meringue Girls. With a zesty lemon sponge, lashings of buttercream and swirls of raspberry meringue kisses all created with our Golden Caster Sugar, this show-stopper will have you coming back for another slice!

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Golden Caster

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For the zesty lemon sponge

Step 1

Preheat oven to 180c and grease and line 3 x 7inch diameter cake tins.

Step 2

Add butter and sugar to freestanding mixer (or whisk with a hand held) and cream until super pale (almost off white) and fluffy.

Step 3

Add half of the egg whites and cream again until the mixture thickens up again. Scrape the sides of bowl and add remaining egg whites and mix again until mixture comes together. Don't worry if it looks like it's split at this stage - just keep going.

Step 4

Add all of the remaining ingredients and fold these through by hand with a spatula until the mixture is evenly distributed and you can't see any more pockets of flour.

Step 5

Divide evenly between your 3 tins and transfer to your preheated oven.

Step 6

Bake for 25 minutes then test the middle of one of your cakes to see if a cocktail stick comes out clean. If not, transfer back to oven for another 5 minutes or until the stick comes out clean!

For the elderflower swiss meringue buttercream

Step 1

Add some boiling water to a saucepan, transfer to hob on a low heat (so that the water is slowly bubbling). On top place a glass bowl containing your egg white and sugar (make sure the glass bowl doesn't touch the boiling water). Keep stirring (and checking your spoon) until all the crystals of sugar have dissolved. This should take about 10 minutes.

Step 2

Once the sugar has completely dissolved, transfer CAREFULLY to your freestanding mixer (with the balloon whisk attachment) and whisk on top speed until the egg mixture resembles a beautiful white fluffy meringue. Whilst keeping the speed the same, add the cubes of butter one-by-one (this ensures the mixture stays a stiff peak consistency) until all mixed in and it looks a bit like whipped cream.

Step 3

At this point scrape down the sides, add a few drops of Elderflower Extract then mix for a few more seconds until evenly distributed. Transfer the buttercream to a disposable piping bag with a Wilton 1D nozzle.

For the raspberry coulis

Step 1

Transfer all the ingredients to a thick bottomed saucepan and bring to the boil whilst continuously stirring and squashing the raspberries with the back of a spoon. After the mixture starts boiling, keep stirring for another 5 minutes until it coats the back of a spoon. Pour into a sieve over a bowl and squash all the delicious coulis through (whilst removing all the pips!). Leave to cool.

For the candied lemon zest

Step 1

Zest the lemons in long strips and add to a small saucepan of cold water. Bring to boil. Drain the lemon zest then add back to saucepan with 100ml cold water and the sugar. Bring to boil and let it simmer for about 10 minutes or until the zest goes translucent. Drain the lemon zest, add to a lined baking tray and transfer to an oven on a low heat (120c) for around 30 mins (or until the zest has dried out). Toss in a few more tablespoons of sugar.

For the raspberry meringue kisses

Step 1

Preheat oven to 200c. Line a large baking tray with parchment paper. Add sugar to another baking tray lined with parchment and heat for 5 mins. Whilst sugar is heating, whisk egg whites to a stiff peak (Stop mixer once egg whites are stiff otherwise they can become overdone). Once sugar is heated through, remove from oven and start mixer again on a medium speed.

Step 2

Turn oven down to 100c and keep door open to let the hot air escape. Spoon sugar into egg whites a spoon at a time, then increase mixer to high speed until meringue is at stiff peak. Fold through some freeze dried raspberries at this point if you'd like to flavour the meringue.

Step 3

Turn a large disposable piping bag inside out (over the top of a wine bottle) and paint on around 5 thick strips of pink colour from the top to halfway down the bag. Turn back the right way then carefully spoon in your meringue, then squeeze the meringue to the end of bag, popping any trapped air bubbles. Cut the end off bag (around the size of a 50p piece) and pipe your meringue kisses directly onto the tray you prepared earlier. Bake for around 30 minutes or until the largest meringue can be pulled off the tray with its base intact.

To assemble

Step 1

Take your 3 lemon sponges and start filling each one with rosettes of buttercream, splashes of coulis, sprinkles of candied lemon zest and whole raspberries around the edge. Add the final sponge and add all the above to the top of cake (as per the photo) as well as some meringue kisses, a pipette of coulis, some freeze dried raspberries and some fresh wild elderflower (if you can find any!).

Ingredients – 7 items



For the zesty lemon sponge



Unsalted, at room temperature

500 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

250 g

Egg whites




150 g

Self raising flour

350 g

Lemon zest


Whole milk

3 tbsp

For the elderflower swiss meringue buttercream



Unsalted, at room temperature

300 g

Egg whites

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

125 g

Elderflower cordial

A few drops

For the raspberry meringue kisses

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

200 g

Egg whites


For the lemon sugar syrup


Lemon juice

80 ml
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

40 g

For the raspberry coulis



150 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

25 g

Juice of one lemon

For the candied lemon zest


Zest of one large orange

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

50 g


200 ml

To decorate

Edible flowers

Frozen raspberries

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220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
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200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

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300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree


(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

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 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

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500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.


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Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
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500g Strong Plain Flour
7g fast Action yeast
1 tsp sea salt 
75g Tate & Lyle Caster Sugar
200ml Warm Milk
1 large beaten Egg
50g Melted Butter.


200g Lemon Curd.
150g Sultanas


250g Tate & Lyle Icing Sugar.
12 Glace Cherries.


Mix the flour, yeast, caster sugar and sea salt in a large bowl, make a well in the centre and pour in the warm milk, butter and beaten egg.. The dough shouldn’t be too dry or sticky if it feels a little dry add a further tablespoon of water and if a little sticky add a few grams extra of flour.
Knead the dough on a flour-dusted surface, until it feels smooth. Shape into a ball and place in a large floured bowl cover and leave to rise in a warm place for approximately 1 hour or until doubled in size.
Line a large baking tray with non-stick parchment and roll the dough out to 300mm x 450mm.
Evenly spread the lemon curd over the dough and sprinkle with the sultanas.
Roll up like a swiss roll, lengthways, Cut the log into 12 equal sized buns with a sharp knife.
Egg wash the buns and arrange on the baking tray leaving a little space between each one.
Grease some cling film and cover the tray, allow to prove for 45/60 mins or until doubled in size.
Heat the Oven to 200c/180C Fan/Gas Mark 6 and Bake for 12 minutes, reduce the temperature down by 20C and cook for a further 12 minutes
Mix the sieved icing sugar with approx 3tbsp of water until a thick icing is achieved.
Top the buns with the icing using the back of a spoon.
Decorate with the glace cherries. Enjoy!

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