Abbey Road Girl Posted May 10, 2008 Share Posted May 10, 2008 In the current (May) issue of Country Living, there is a no-fat lemon & elderflower sponge which looks gorgeous. Like the lemon drizzle cake posted here (worked for me! ), it is based on weighing the eggs and working out the other ingredients based on that. In my childhood, my mother used to bake Angel Food cakes which just used egg whites and cakes like the above which used both yolks and whites (both beaten separately) which were called Sunshine cakes as they were a lovely yellow. Someone has already pointed out the recipe for the Aspargus & Pea Tian in the same issue of Country Living, but there's also a lovely photo of a Buff Orpington hen and chicks which is gorgeous but entirely too small! Perhaps someone wth time on their hands could post the recipe. Is there a volunteer or, failing that, any requests? Quote Link to comment Share on other sites More sharing options...
Guest Posted May 10, 2008 Share Posted May 10, 2008 mmmmmmmmmmm, I'd love the recipe. Just need to know where there are some elder trees round here Quote Link to comment Share on other sites More sharing options...
Christian Posted May 10, 2008 Share Posted May 10, 2008 Will have to look at that recipe. The elder trees are like weeds here! Smells beautiful when the flowers are out! I always cut several heads to make a cordial, and leave the rest for elderberry jelly. Quote Link to comment Share on other sites More sharing options...
theherd123 Posted May 11, 2008 Share Posted May 11, 2008 It's the 'no fat' bit thats putting me off! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted May 11, 2008 Share Posted May 11, 2008 Em, that leaves room for some whipped cream or ice cream on the side . Failing that, you can make up for the lack of fat with some chocolate . Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted May 11, 2008 Author Share Posted May 11, 2008 Kate's SO right! The recipe calls for whipped cream between the layers. Since there's an interest, I'll bring my CL up to the loft and post it for you! Quote Link to comment Share on other sites More sharing options...
theherd123 Posted May 11, 2008 Share Posted May 11, 2008 Em, that leaves room for some whipped cream or ice cream on the side Thank the Lord for that as if it was on the top i simply couldnt eat it! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted May 11, 2008 Share Posted May 11, 2008 I think we should call that sorted, don't you . No worries about missing out on fat with whipped cream in the middle or on the side . Quote Link to comment Share on other sites More sharing options...
Abbey Road Girl Posted May 11, 2008 Author Share Posted May 11, 2008 Here it is: Elderflower and lemon spongecake SERVES 6-8 [or maybe fewer? ] This is an old-fashioned fatless sponge -- the perfect partner for a whipped-cream filling--dependent for lightness on nothing more than a thorough beating. Proportions matter more than usual, which is why, since eggs vary in size, I've given the measurements in egg weights (large eggs weigh about 65g). 4 large eggs at room temperature weight of 4 eggs in caster sugar weight of 3 eggs in plain flour 1 tablespoon lemon juice small k"Ooops, word censored!" butter and caster sugar for the tins. Separate the eggs. Whisk the yolks till fluffy, sprinkle in the sugar a spoonful at a time, and carry on whisking till light and white. Sieve in the flour, spoonful by spoonful, folding it in with a metal spoon and adding the lemon juice a little at a time to keep the mixture soft. Whisk the whites till they hold soft peaks and fold them in gently without destroying the lightness--the mixture should be very soft, almost runny. Line* a pair of 18cm-diameter round cake tins with buttered greaseproof paper and sprinkle sparingly with caster sugar. Heat the oven to 180 C (160 C fan oven) gas mark 4. Divide the cake mixture between the tins, smoothing the tops. Bake the cakes for 20-25 minutes, till well puffed and brown and firm to the finger. Allow to cool a little before tipping the cakes out onto a rack, paper and all. Remove the paper and allow the cakes to cool completely. Meanwhile, make the finishing glaze. TO FINISH 150 ml elderflower cordial 1 teaspoon shredded lemon zest 2 tablespoons caster sugar 1-2 elderflower heads, divided into florets 300 ml double or whipping cream Reserve a tablespoon of the elderflower cordian and put the rest in a small pan with the lemon zest and sugar. Heat gently, stirring till the sugar crystals dissolve. Bubble up till thick and syrupy--5-6 minutes--and drop in the elderflower florets. Remove from the heat and reserve. Whip the cream until stiff and flavour it with a splash of cordial--just enough to give fragrance and sweetness. Sandwich the cakes together with the cream and finish with the warm glaze. Elizabeth Luard, Counry Living, May 2008, p 148 * Elizabeth Luard doesn't make it clear whether only the bottom of the tins should be lined with buttered greaseproof paper or the bottom and sides. If I remember correctly, no-fat spongecakes (like Angelfood and Sunshine cakes) rise by pulling themselves up the ungreased sides of the tin. Does anyone have the answer? Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 13, 2008 Share Posted May 13, 2008 Have you tried elderflowers deep fried in tempura batter then dipped in sugar? I don't like fried food as a rule but we made these last year and they were delish Quote Link to comment Share on other sites More sharing options...
