Get a taste of the Prince Harry and Meghan Markle’s Royal wedding with our lemon and elderflower sponge cake recipe
YOU’LL have tiers of joy for Prince Harry and Meghan this May – with our guide on how to make your very own Royal wedding cake.
We told you how the couple’s stunning centrepiece will be a tasty triple-layered lemon and elderflower sponge, smothered in buttercream and adorned with edible flowers.
Meg’s pal, Claire Ptak, 43, who runs the trendy Violet Bakery in Hackney, East London, will be creating the show-stopping bake.
A source said: “Claire is astounded at how her Instagram following has quadrupled overnight since Kensington Palace revealed the news.
"She can’t believe it. She’s come a long way from flogging cakes on the market – it really is a dream come true.”
Claire has been sworn to secrecy on the recipe. But here’s a similarly-flavoured floral-festooned fancy she’s already produced – complete with figurines of Harry and Meg, courtesy of our art guys.
Inspired by her creation we’ve put together our version – which is far more of a piece of cake to create – so you too can enjoy a taste of the Royal wedding.
What you will need
For the sponge:
- 450g unsalted butter
- 450g caster sugar
- 8 medium eggs
- 450g plain flour
- 4tsp baking powder (flat not heaped)
- 2 lemons (zest only)
- 8tbsp elderflower cordial
For the filling:
- 4tbsp lemon curd
- 1tsp elderflower cordial
For the lemon buttercream:
- 140g butter, softened
- 280g icing sugar
- 1-2 tbsp milk
- zest and juice of 1 lemon
1. Things can only get batter
Cream together the butter and the sugar in a large mixing bowl with an electric whisk or, if you’re strong, a wooden spoon.
Add the eggs one at a time and mix well each time until they are combined.
2. Grate expectations
Sift the flour and baking powder into a separate bowl and add it bit by bit to the main mixture, folding it in gently.
Then grate the zest of the lemon into the mix, add the cordial and combine.
3. I three wed...
Divide the mixture evenly between three greased sponge tins – two measuring 23cm and one 20cm – putting slightly less in the smaller one.
Smooth tops flat with the back of a wooden spoon.
4. Heat is One
Place the three tins in an oven, preheated to 180C (fan 160C), gas mark 4.
Bake the cake mixture for half an hour, or until a knife comes out clean. Remove the tins and leave to cool completely.
5. Buttercream team
For the lemon buttercream, mix the ingredients in a bowl then put in fridge to firm it.
For the filling, mix lemon curd and the cordial.
Spread a 23cm sponge with buttercream and filling. Add the other 23cm sponge.
6. And so to spread
Repeat this process, spreading generous amounts of the elderflower-flavoured lemon curd and lemon buttercream, stacking the cakes on top of each other with the smallest at the top.
7. Finishing school
Decorate any way you like – we’ve covered it in buttercream then taken a leaf out of Claire’s book by adding lots of beautiful blooms – though our fresh flowers are far simpler than crafting fondant ones.