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What you’ll need


12 eggs, medium-sized, room temperature

caster sugar

320g caster sugar

vanilla paste

1 teaspoon vanilla paste


200g The Healthy Baker Plain Flour


100g cornflour


120g butter, melted

For the filling

pouring cream

400g mascarpone

pouring cream

600mLs pouring cream

lemon juice

4 tablespoon Elderflower liqueur or coridal

caster sugar

1 tablespoon caster sugar


2 punnets strawberries, washed, hulled and halved

sunflower seeds

to decorate Blossoms, elderflowers


Preheat oven to 180C and grease and line two 24cm springform cake tins (or halve the recipe and make just one layer then top it with one layer of cream and berries or make one at a time).


Combine the eggs, sugar and vanilla in the bowl of an electric mixer with the whisk attachment on. Whisk together for 6 minutes, until pale, fluffy and trippled in size.


Meanwhile, sift the flour, cornflour and baking powder together three times and melt the butter.


Pour half of the flour into the egg mixture and using your hand, in a cupped shape, to very gently work the flour and egg mixture together, add the remaining flour and butter, and again very gently, so you don’t loose any volume, just scoop the mixture over and into itself. Still using your hand, scoop the cake batter into your prepared cake tin and smooth over the surface.


Pop straight into the oven and bake for 40 minutes or until golden and the top of the cake is springy to the touch.


Once cakes are cooled, whip the cream until soft peaks form then fold in the marscarpone, liqueur and caster sugar. Spread half of this mixture on one cake and top with half the strawberries.


Place the second cake on top, gently spread with remaining cream mixture and top with remaining berries. Decorate cake with blossoms or elderflowers.