Midsummer means a lot in Sweden – it’s one of the biggest celebrations of the year. Families and friends gather to mark the height of summer with food, flowers, and a fair bit of dancing. School’s out, the countryside’s in full bloom, and in the north, the sun doesn’t set at all. Even in the south, it only dips below the horizon for an hour or so. It’s a brilliant time of year – and definitely one worth celebrating.
Naturally, food plays a huge part – and you can’t have a proper Swedish Midsummer without strawberries and cream. Maybe the most traditional dessert? Jordgubbstårta – a light strawberry cake that’s as much a part of the day as the maypole and flower crowns.
This is my take on it: a feather-light vanilla sponge made with just eggs and flour – no butter – which keeps it really airy. I’ve layered it with a homemade elderflower crème pâtissière, a generous helping of softly whipped cream, and plenty of fresh strawberries.
It’s a straightforward bake and doesn’t take long at all. The key is to get as much air as possible into the eggs and sugar – that’s what gives you the light texture – and then gently fold in the flour. Try to get your hands on the best strawberries you can, or better yet, head to a local farm and pick your own. It’s a lovely way to spend a sunny afternoon, and they always taste better when freshly picked.
Whether you’re Swedish or not, this is a cracking cake to enjoy throughout the summer – light, fruity, and just a bit special.
Midsummer Strawberry & Elderflower Cake
Ingredients
- 5 medium eggs
- 180 g Caster Sugar
- 1 tsp vanilla bean paste
- 140 g Self raising flour or plain flour with 1 1/4 tsp baking powder
- Butter for greasing
- 450 ml Whipping or Double Cream
- 400 g Fresh Strawberries
Elderflower Creme Patisserie (Custard)
- 4 Medium Organic Egg Yolks
- 45 g Caster Sugar
- 2 Tbls Cornflour
- 50 ml undiluted Elderflower Cordial
- 175 ml Whole Milk
- 50 ml Whipping Cream
Instructions
- Preheat the oven to 160C/fan and grease and line 3 x 20cm cake tins. Sieve the flour and (baking powder if using).
- Crack the eggs into a free standing mixer and add the sugar and vanilla. Beat for at least 5 minutes or until really thick and glossy. Once you have reached this stage very carefully fold in the flour until all incorporated. Divide equally into the greased tins and place in the oven. Bake for 20-25 minutes or until golden and, if you insert a cocktail stick in the centre of the cake, it should come out clean. Leave to cool.
- In the meantime make the elderflower creme patisserie. Beat the egg yolks with the sugar until pale and fluffy. Mix the cornflower with the elderflower cordial. Bring the cream and milk to the boil and blend with the cordial. Mix the warm liquid with the egg mixture. Pour the custard back into the saucepan and simmer until the custard has thickened. Leave to cool covered so that a skin doesn’t form. Refrigerate for at least 2 hours before using or can be made the day before. Once cooled give the custard a good stir to loosen before assembling the cake.
- Whip the cream until soft peaks form. Assembling the cake; Place one of the three layers and spread some of the cooled custard on the top, followed by sliced strawberries and the some whipped cream. Proceed with the next layer as before. Finnish with whipped cream and arrange the remaining strawberries on the top. I decorated my cake with elderflowers.
Strasberry & Mint Sundae, Prosecco Sabayon, Oat & Almond Clusters
I’m making this for a Summer Solstice Wine Dinner and doing test run today. I notice you didn’t reference the vanilla bean paste in the custard. I added it to the custard, but it definitely takes away from the Elderflower taste. Waiting for the custard to cool before I assemble. Thinking about pairing with a Moscato or some of the Elderflower cordial with sparkling wine. Thanks for the inspiration!
Hi Stephanie, I have omitted the vanilla from the recipe now. I think a Moscato would work really well with it. Hope it all goes well for you.