Elderflower, Apple and Raspberry Victoria Sponge

Total time required - approx 1 hour (preparation, mixing, baking and cooling). 

Ingredients 

250g unsalted butter, softened and cubed

225g golden caster sugar

3 tablespoons elderflower and apple cordial

4 eggs, medium-sized

250g self-raising flour

1 teaspoon baking powder

4 heaped tablespoons full-fat cream cheese

4 tablespoons elderflower and apple cordial

425g icing sugar

250g fresh raspberries

Edible flowers

Method

1. Preheat your oven to 170oC fan / Gas mark 5. Grease with butter and line with baking paper x2 20cm by 20cm baking tins and set aside. Add your butter to a mixing bowl, along with the caster sugar and the 3 tablespoons of cordial and whisk all together until light and fluffy, for about no more than 3 minutes. 

2. Add the eggs by whisking all in one at a time, then sieve in your flour and baking powder and fold this all together with your spatula until well-mixed, smooth, and no bits visible. Then split the mixture as evenly as possible between the two cake tins and bake for no more than 25 minutes. You will know when the sponges are ready because they will have risen to be golden-brown and have a spring-like consistency. Insert a skewer into the centre of the sponge - if this comes away clear, you know it is ready. Remove from tin and leave to cool on a wire rack or food preparation board. 

3. While the sponge is baking or cooling, make the topping. Mix the cream cheese together with the cordial. Gradually sieve in the icing sugar and then slowly but surely, mix it all together until it forms a smooth, glassy and shiny consistency. Once you are certain the sponge is at room temperature, add half of your topping to the bottom sponge and then place your fresh raspberries on top. Assemble the sponge by putting the top layer on and pour the reminder of your topping over it, keeping it neat and smooth, don't forget your presentation skills! Finally, use your edible flowers to make a beautiful and striking decoration on top. Let your creativity come alive, and bon appetit!