Little Lemon & Elderflower Cakes

Celebrate the fresh flavours of summer with these pretty little sponge cakes

Ingredients (Makes 12)

Vegetable oil, for greasing

85g plain flour

Pinch of salt

3 large eggs

85g caster sugar

Finely grated zest of 1 lemon Decoration:

100g butter, softened

200g icing sugar

Finely grated zest of 1 lemon

2tsp elderflower cordial

Sliced lemon, fresh berries, tiny herb sprigs and edible flowers

Preheat the oven to 210°C, Fan Oven 190°C, Gas Mark 7. Grease and line a 23cm x 32cm Swiss roll tin. Sift the flour and salt together and set aside.

Using a hand-held electric mixer and a large mixing bowl, whisk the eggs and caster sugar together until ver y light in texture and pale in colour – this will take 3-4min on full power.

Add the lemon zest and flour and fold in gently, using a large metal spoon (not the electric whisk). Tip into the prepared tin and level the sur face.

Bake for 10-12min until firm and springy. Turn the cake out onto baking paper. Cover with a clean, damp tea towel and cool completely. Remove lining paper.

Make the frosting by beating the butter and icing sugar together until smooth and creamy. Mix in the lemon zest and elderflower cordial.

Use a 6cm cutter to stamp out 12 rounds from the cake. Pipe or spread frosting over the tops and decorate with sliced lemon, fresh berries, tiny herb sprigs and edible flowers.