Lingonberry Elderflower Sponge Cake

A few weeks ago I was at Ikea!

I bought plants, candles, and of course food! It was close to Valentine's Day and I was inspired to use my heart shaped cake pan that I bought last time I was at Ikea.

I decided to make a sponge cake with elderflower concentrate and lingonberry jam. The results were amazing! I absolutely love lingonberries and really must get the jam more often! The elderflower concentrate was also delicious.

If you do not have the jam or concentrate on hand, you can substitute with apple juice and any kind of jam you like! I would even say increase the amount of juice whatever you're using if you want a more intense taste but I'm not sure how this would affect the cake! Let me know if you try it.

I love the way sponge cake is so light and fluffy and the way it encloses the layers of jam and whipped cream. Such a simple dessert but still a showstopper!
Lingonberry Elderflower Sponge Cake

Ingredients

Cake
1/2 cup plus 2 tbsp sugar
4 large eggs at room temperature
pinch of salt
1 tbsp elderflower juice concentrate
1 cup flour, sifted
2 tbsp cornstarch, sifted in with flour

Filling
2/3 cup lingonberry jam
1 1/3 cup heavy cream
3 tbsp honey
2 tsp elderflower concentrate

Directions
1. Preheat oven to 350F. Oil an 8" round pan (or heart shaped pan!) and line it with parchment paper
2. Put sugar, eggs, salt, and elderflower concentrate in a bowl. 
3. Beat with hand or stand mixer until eggs are fluffy and pale. About 15-20 minutes. To test if your mixture is ready, let a small amount of the batter fall on top. If it stays on top for a second before sinking then your mixture is ready. 
4. Sift flour and cornstarch on top of eggs a little at a time and fold it in
5. Pour batter into prepared pan. No need to smooth or tap it! You'll get rid of all the fluff you have worked so hard to create!
6. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean
7. Turn off oven but leave cake inside for 5-10 minutes to cool slowly
8. Remove sponge cake from oven and allow to cool completely or over night before removing
9. Once cake is removed from pan, carefully slice it in half through the center with a serrated knife

For filling
1. Whip heavy cream with the honey and elderflower concentrate until stiff peaks form
2. On bottom layer of the cake you have sliced, smear jam on top. You may want to use more jam depending on your preference and how much you're able to cover
3. Layer whipped cream on top of jam
4. Place top half of cake on top and sprinkle with icing sugar if desired