- 4 eggs
- 1 egg yolk
- 225 g (1½ cups) self-raising flour
- 200 g salted butter, softened
- ¼ tsp vanilla extract
- 225 g (1 cup) caster sugar
- 80 ml (⅓ cup) crème fraîche
- 200 ml double cream
- Icing sugar, to dust
- 200 g fresh or frozen gooseberries
- 100 g sugar
- 1 tsp elderflower cordial
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 165ºC. Line two 20 cm cake tins with gently sloping sides with foil. The foil helps the sponge develop a nice golden colour and the sloping sides give the filled cake a slightly concave look, as if it has a waist. Buttering and flour dusting the tin makes the cake look dry!
Break the eggs and egg yolk into a measuring jug (the exact quantity of egg is crucial - you need 225 ml) and lightly beat with a fork. Sift the flour into a bowl and set aside.
Using an electric mixer, beat the butter, vanilla extract and sugar on medium speed for 4 minutes or until light and fluffy. Add the crème fraîche and beat for another minute - this will add more volume and help to dissolve the sugar crystals. Reduce the speed to low, then add the beaten eggs and the flour in 6 alternate additions, making sure each addition is well combined before adding the next. To retain a smooth emulsion and prevent the mixture splitting, for each addition you should add the equivalent of just under 1 egg, beat it in well, then reduce the speed more and add 2 tablespoons of flour. When all the egg has been added, gently fold in the remaining flour with a large spatula. The mixture should look white and be soft enough to fall nicely off the spatula.
Divide the mixture equally between the lined tins and bake for 25 minutes or until a skewer inserted into the centre withdraws clean. Alternatively, gently press on the centre of the sponge and if it springs back, it is done. If the cake needs more time, reduce the heat a little and bake for 2-3 minutes longer. Remove from the oven, leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely.
Meanwhile, to prepare the gooseberries, place the fruit and sugar in a small saucepan and simmer over low heat for 2-3 minutes or until just a little soft - take care not to overcook them. Remove from the heat and stand until cool, then stir in the elderflower cordial.
To assemble the cake, carefully peel the foil off each cake and place one cake upside down on a plate or cake board. Using a hand-held whisk, beat the cream until soft peaks form. Spread the gooseberry jam over the top of the sponge, then spread the cream over the jam. Place the other cake on top, right-side up and gently press into place with the flat of your hand. Dust with icing sugar and serve.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Alice Storey and Georgi Larby.
Rockingham espresso cup and Rockingham cappuccino cup, both from Tomkin. Cashmere side plate from Maxwell and Williams.
Luke Nguyen's United Kingdom starts Thursday 14 May 2015 at 8pm on SBS ONE and finishes 2 July 2015. Visit the Luke Nguyen's United Kingdom website to catch-up on episodes online, scroll through recipes or find out moreabout the show.