Gin-lovers, listen up! It's time to add some boozy flair to your baking game.
No need to break a sweat over baking the perfect sponge cake, we've got you covered with a store-bought solution. But, don't worry, we're not sacrificing flavor...
We've got an Elderflower and Gin syrup that's sure to make your taste buds dance. With juicy strawberries, sweet raspberries, and a Mascarpone cream that's been infused with Elderflower cordial, this cake is the perfect combination of sweet and tart. So, grab a bottle of Bobby's London Dry Gin, and let's get started on this delightful dessert that's sure to become a hit at your next gathering. Remember, a little gin goes a long way, so pour as much or as little as you like, and let's dig in!
You can find the original recipe here: https://www.sbs.com.au/food/recipes/elderflower-gin-sponge-mascarpone-cream
Or find our updated version (where no cake cooking is required), below…
250g strawberries, sliced
250g strawberries, to serve
250g raspberries, to serve
icing sugar, to dust
185ml pouring cream
2tbsp elderflower cordial
3 layers of sponge cake (Buy pre made ones at the supermarket, whatever tickles your fancy.) Or buy Two layers and cut them in half, use the best three halves to make your cake.
Elderflower and gin syrup:
3/4 cup elderflower cordial
1/4 cup fresh lemon juice
1/2 cup Unexpected Guest Bobby’s London Dry Gin
- To make the Elderflower and gin syrup combine the elderflower cordial and lemon in a small saucepan and heat over medium heat until hot but not simmering. Remove from heat and stir through the gin (if you don’t want it too boozy, add as much gin as you feel comfortable using)
- Take your sponge cakes out of the packet (or oven if you think you’re better than us and tried to make the sponge cake). And use a skewer to prick the sponge layers all over. Gradually pour the hot syrup over the cake, allowing it to soak in.
- Set aside to cool completely, this will take about 30 to 40 minutes.
- Now use a hand-held electric mixer with a whisk attachment to whisk the cream in a medium mixing bowl on medium-low speed until soft peaks form. Add the mascarpone and elderflower cordial. Keep wisking, now on low speed briefly until just combined and thickened to a medium whipped cream consistency.
- Place one layer of the sponge on a plate, and spoon on about a third of your mascarpone cream over the top, keep it even, without making it even your cake will become lopsided (like ours). Use the back of a spoon to spread the cream from the centre of the cake towards the outside to cover, leaving about a 1cm border around the edge. Then top with the sliced strawberries and raspberries.
- Repeat the same task again; top with another sponge layer, half of the remaining cream and remaining sliced strawberries. Top with the remaining sponge layer and spread with the remaining cream. Decorate with the whole strawberries and raspberries.
And now its time to enjoy, it'll be messy, it'll be delicious but most of all it won't be nutritious (it's a lot of cream, alcohol and sugar, what were you expecting? Have an apple instead if you want something healthy).
The main tip is the cake will keep for a few days in the fridge, so consume the cake pretty quickly.
Enjoy and drink/eat responsibly.