Elderflower and Gin Victoria Sponge Recipe
This sophisticated Elderflower and Gin Victoria Sponge elevates the classic British teatime treat with delicate floral notes and a botanical gin kick. Light, airy sponge layers are soaked in a gin syrup and filled with luscious elderflower-infused buttercream and fresh berries.
- Prep
- 30 min
- Bake
- 25 min
- Serves
- 8
- Level
- Medium
- Per serving
- 615 kcal
Method
Preheat your oven to 180°C (160°C fan) and grease two 20cm round cake tins.
Beat 225g softened butter and caster sugar together until pale and fluffy. Gradually add the eggs one by one, beating well after each addition.
Gently fold in the self-raising flour and baking powder until just combined, then stir in 1 tablespoon of elderflower cordial.
Divide the batter equally between the tins and bake for 20-25 minutes until golden and a skewer comes out clean.
While the cakes bake, mix 2 tablespoons of gin with 1 tablespoon of elderflower cordial and 1 tablespoon of caster sugar to create a syrup. Prick the warm cakes and drizzle this syrup over them.
For the filling, beat 150g butter with icing sugar, 1 tablespoon of gin, and 2 tablespoons of elderflower cordial until smooth and light.
Once the cakes are completely cool, spread the buttercream over one sponge. Layer the strawberry jam over the buttercream and top with sliced strawberries.
Place the second sponge on top and dust with a light coating of icing sugar before serving.
Notes from the kitchen
Ensure your butter is at room temperature to avoid a curdled batter.
Don't over-mix the flour; folding it gently keeps the sponge light and airy.
Wait until the sponges are completely cold before adding the buttercream to prevent it from melting.
Choose a botanical-forward gin to complement the floral elderflower notes.
