Muscat sponges with elderflower icing

Muscat sponges with elderflower icing

By
From
How to Cook Cakes
Makes
12
Photographer
Peter Cassidy

These are delicate little sponge cakes, the perfect addition to any afternoon tea celebration. You will need a 12-hole muffin tin.

Ingredients

Quantity Ingredient
3 eggs, at room temperature
170g unsalted butter, softened
170g icing sugar
4 tablespoons muscat or other sweet dessert wine
170g self-raising flour

For the icing

Quantity Ingredient
200g icing sugar
2 tablespoons elderflower cordial
a little boiling water

Method

  1. Heat the oven to 180°C. Line a 12-hole muffin tin with paper cupcake cases.
  2. Separate the eggs. Put the butter and icing sugar in a medium bowl and, using an electric whisk or a wooden spoon, cream together until pale and fluffy. Add the egg yolks one at a time, beating well between each addition, then beat in the sweet wine.
  3. Sift the flour into the bowl and fold it into the mixture, using a large metal spoon or a spatula, until just combined.
  4. In a separate bowl, whisk the egg whites until they reach soft peaks. Fold the egg whites into the creamed mixture, taking care not to beat any air out of the mixture.
  5. Divide the mixture between the paper cases, filling them about three quarters full.
  6. Bake in the middle of the oven for 15–20 minutes, or until the cakes are well risen, golden brown and spongy when pressed. Remove from the oven and transfer to a wire rack to cool completely.
  7. To make the icing, sift the icing sugar into a large bowl. Pour the elderflower cordial into a small bowl and stir in about ½ tbsp boiling water. Add this mixture to the icing sugar and mix to a fairly soft coating consistency, using a wooden spoon. You may need to add a little more boiling water if the mixture is too thick.
  8. Drizzle the icing freely over the top of the cooled sponges. It looks attractive if a little icing runs down the sides, so don’t worry about being too tidy. Allow the icing to set for about 10 minutes before serving.
Tags:
cakes
baking
Leiths
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