Gooseberry and elderflower desserts offer a delightful fusion of soft, floral aromas perfect for summer indulgence. Notable options include the tangy Gooseberry and Elderflower Crumble, invigorating Elderflower Gooseberry Sorbet, and creamy Gooseberry Elderflower Cheesecake. For a unique twist, try Gooseberry and Elderflower Gelato or Elderflower-Poached Gooseberries. Other tasty treats include Muffins, Fool, and Chiffon Cake. Each delightful recipe enhances the tartness of gooseberries with the fragrant notes of elderflower, promising a delicious experience ahead.
Gooseberry and Elderflower Crumble
The Gooseberry and Elderflower Crumble is a delightful summer dessert that combines the tartness of ripe gooseberries with the floral notes of elderflower, creating a revitalizing treat perfect for any warm-weather gathering.
This dish is ideal for families, friends, or anyone looking to enjoy a piece of seasonal fruit goodness. With a preparation time of about 30 minutes and a baking time of 30 minutes, this crumble is simple yet impressive, making it a great option for both novice and experienced cooks.
Ingredients:
- 500g ripe gooseberries
- 4 tablespoons elderflower cordial
- 100g granulated sugar
- 200g all-purpose flour
- 100g cold butter, diced
- 100g rolled oats
- 50g brown sugar
- Pinch of salt
- Optional: vanilla ice cream or custard for serving
Cooking Steps:
- Preheat your oven to 180°C (350°F).
- Rinse the gooseberries under cold water and remove the tops and tails, then place them in a mixing bowl.
- Pour in the elderflower cordial and granulated sugar, gently mixing to combine. Allow the mixture to sit for about 10 minutes to allow the flavors to meld.
- In another bowl, combine the flour, diced cold butter, oats, brown sugar, and a pinch of salt. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
- Transfer the gooseberry mixture to a baking dish, spreading it evenly across the bottom, then top it with the crumble mixture, ensuring an even layer.
- Bake in the preheated oven for 30 minutes, or until the top is golden brown and the gooseberries are bubbling.
- Remove from the oven and allow to cool slightly before serving.
Variations and Tips:
- For an extra depth of flavor, add a teaspoon of ground cinnamon or nutmeg to the crumble mixture.
- If you prefer a sweeter dessert, you can adjust the amount of sugar to taste.
- Pair it with a scoop of vanilla ice cream or warm custard for a comforting finish.
- You can substitute gooseberries with other tart fruits like rhubarb or plums, maintaining the elderflower for flavor.
- To create individual servings, divide the mixture into ramekins before baking. Adjust the cooking time if necessary.
Elderflower Gooseberry Sorbet
Elderflower Gooseberry Sorbet is a rejuvenating and fragrant frozen dessert that beautifully combines the tartness of gooseberries with the floral notes of elderflower. This delightful sorbet is ideal for summer gatherings, picnics, or simply as a light treat to cool down on a hot day. The preparation time is approximately 30 minutes, plus a few hours for freezing, making it a relatively quick dessert option once the fruit is prepared.
Ingredients:
- 2 cups fresh gooseberries, topped and tailed
- 1 cup water
- 3/4 cup granulated sugar
- 1/2 cup elderflower cordial
- Juice of 1 lemon
- Pinch of salt
Cooking Steps:
- Prepare the Gooseberries: Rinse and trim the gooseberries, removing any stems and tails.
- Cook the Mixture: In a medium saucepan, combine the gooseberries, water, and sugar. Heat over medium heat, stirring occasionally until the sugar has dissolved and the gooseberries have softened (about 5-7 minutes).
- Blend the Mixture: Remove the saucepan from heat. Using a blender or an immersion blender, puree the mixture until smooth. If desired, strain the puree through a fine mesh sieve to remove the skins.
- Add Flavors: Stir in the elderflower cordial, lemon juice, and a pinch of salt to enhance the flavors. Mix until well-combined.
- Chill: Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour or until completely chilled.
- Freeze the Sorbet: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. If you do not have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals, for about 3-4 hours.
- Serve: Once the sorbet is fully frozen and has a scoopable consistency, serve it in chilled bowls or cones. Enjoy!
Variations and Tips:
- Add Fresh Herbs: Infuse the sorbet with additional depth by steeping fresh mint or basil in the water while cooking the gooseberries.
- Add Other Fruits: Try mixing in other summer fruits such as strawberries or raspberries for added flavor complexity.
- Non-Dairy Alternative: For a vegan option, confirm your elderflower cordial is free from dairy additives.
- Presentation: Garnish with edible flowers or fresh mint leaves for a beautiful presentation.
- Storage: Store leftovers in an airtight container in the freezer for up to two weeks, though it is best enjoyed fresh. If it becomes too hard, let it soften at room temperature for a few minutes before serving.
Gooseberry Elderflower Cheesecake
The Gooseberry Elderflower Cheesecake is a delightful summer dessert that combines the tartness of fresh gooseberries with the aromatic sweetness of elderflower, creating a rejuvenating treat perfect for warm weather gatherings.
Ideal for anyone who loves a balanced, fruity dessert, this cheesecake is sure to impress at picnics, barbecues, or family dinners. The preparation time is approximately 30 minutes, with an additional 4 hours for chilling.
Ingredients:
- 200g digestive biscuits
- 100g unsalted butter, melted
- 400g cream cheese
- 200ml double cream
- 100g icing sugar
- 150g fresh gooseberries, plus extra for garnish
- 3-4 tbsp elderflower cordial
- 1 packet (10g) gelatine
- 2 tbsp water
- Zest of 1 lemon
- Pinch of salt
Cooking Steps:
- Prepare the base: Crush the digestive biscuits into fine crumbs and mix them in a bowl with the melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform cake tin to form the base. Chill in the refrigerator for 15 minutes to set.
- Make the cream cheese filling: In a large mixing bowl, beat the cream cheese until smooth. Add the double cream, icing sugar, elderflower cordial, lemon zest, and a pinch of salt. Mix until the ingredients are fully combined and creamy.
- Prepare the gooseberries: Rinse the gooseberries and place them in a saucepan with a splash of water. Heat gently until they begin to soften (about 5-7 minutes). Mash them lightly with a fork to release some juice and then fold them into the cream cheese mixture.
- Bloom the gelatine: In a small bowl, sprinkle the gelatine over the water and let it sit for about 5 minutes. Gently heat the mixture in the microwave or a small pot until the gelatine dissolves completely. Avoid boiling.
- Combine: Slowly pour the dissolved gelatine into the cheesecake filling while whisking to prevent lumps. Mix until everything is well incorporated.
- Assemble the cheesecake: Pour the cream cheese filling over the chilled biscuit base in the springform tin. Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
- Serve: Once set, carefully remove the cheesecake from the springform tin. Garnish with additional fresh gooseberries and a drizzle of elderflower cordial before serving.
Variations & Tips:
- Add herbs: For an herbal twist, consider incorporating a hint of fresh mint or basil into the cheesecake filling for added rejuvenation.
- Fruit layer: If you prefer a more pronounced gooseberry flavor, you can create a fruit layer by simmering some gooseberries with sugar and spooning it over the cheesecake after it sets.
- Gluten-Free Option: Substitute the digestive biscuits with gluten-free biscuits for a gluten-free version of this cheesecake.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Cover it with plastic wrap to prevent drying out.
- Added Texture: For added crunch, sprinkle toasted almond flakes or crushed nuts on top before serving.
Gooseberry and Elderflower Gelato
Gooseberry and Elderflower Gelato is a revitalizing and indulgent summer treat that combines the tartness of gooseberries with the floral notes of elderflower.
This delightful gelato is perfect for warm-weather gatherings or as a cool dessert after dinner. With a preparation time of about 30 minutes, plus chilling and churning time, you’ll have a delicious homemade treat that’s sure to impress family and friends.
Ingredients
- 2 cups fresh gooseberries, washed and stemmed
- 1 cup elderflower cordial
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- A pinch of salt
- Juice of 1 lemon
Cooking Steps
- Prepare the Gooseberries: In a medium saucepan, combine the gooseberries, sugar, and lemon juice over medium heat. Cook until the gooseberries soften and release their juices, approximately 5–7 minutes. Remove from heat and let cool slightly.
- Blend Mixture: Transfer the gooseberry mixture to a blender or food processor, add the elderflower cordial, and blend until smooth. You can strain the mixture through a fine sieve if you prefer a smoother gelato without seeds.
- Mix Wet Ingredients: In a large bowl, whisk together the blended gooseberry and elderflower mixture with the heavy cream, whole milk, vanilla extract, and a pinch of salt until well combined.
- Chill the Base: Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled. This step is essential for ensuring a creamy gelato texture.
- Churn the Gelato: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, typically about 20–30 minutes, until it reaches a soft-serve consistency.
- Freeze the Gelato: Transfer the gelato to an airtight container and freeze for at least 4 hours, or until firm. It can be stored in the freezer for up to 2 weeks.
Variations and Tips
- Add Crème Fraîche: For an extra creamy texture, you can mix in a half cup of crème fraîche when you add the heavy cream.
- Infuse Flavors: Consider adding a few sprigs of fresh mint or basil during the cooking of the gooseberries to introduce a revitalizing herbal note.
- Garnish Ideas: Serve the gelato with fresh gooseberries or edible flowers for an elegant presentation. A drizzle of elderflower cordial can also enhance its visual appeal.
- No Ice Cream Maker: If you don’t own an ice cream maker, pour the mixture into a shallow dish and freeze. Stir with a fork every 30 minutes for the first few hours to break up ice crystals.
- Experiment with Other Fruits: You can substitute gooseberries with other tart fruits like rhubarb or blackcurrants for a different flavor profile.
Enjoy this Gooseberry and Elderflower Gelato as a delightful way to cool off during hot summer days!
Elderflower-Poached Gooseberries
Elderflower-Poached Gooseberries is a delightful summer dessert that combines the tartness of fresh gooseberries with the aromatic sweetness of elderflower. This dish is perfect for those looking to impress guests at a summer gathering or simply satisfy a sweet tooth during the warm months.
The preparation time is approximately 30 minutes, making it an easy yet elegant treat that can be served chilled or at room temperature.
Ingredients:
- 500g fresh gooseberries, topped and tailed
- 250ml elderflower cordial
- 200ml water
- 2-3 tablespoons sugar (to taste)
- Juice of 1 lemon
- Fresh mint leaves (for garnish)
Cooking Steps:
- In a medium-sized saucepan, combine the elderflower cordial, water, sugar, and lemon juice. Stir well to dissolve the sugar over low heat.
- Once the mixture is heated through, add the prepared gooseberries. Gently stir to coat them in the syrup.
- Bring the mixture to a gentle simmer and cook for about 5-7 minutes, or until the gooseberries are tender but still hold their shape.
- Remove the saucepan from heat and allow the gooseberries to cool in the syrup for about 10-15 minutes.
- Transfer the poached gooseberries and syrup into a serving dish or individual dessert bowls. Refrigerate for at least 1 hour before serving.
- Before serving, garnish with fresh mint leaves and, if desired, a drizzle of extra elderflower cordial.
Variations & Tips:
- For added flavor, you can infuse the poaching liquid with a few sprigs of fresh thyme or a couple of star anise during cooking, then strain them out before adding the gooseberries.
- To make this dish more indulgent, serve the poached gooseberries with clotted cream, yogurt, or a scoop of vanilla ice cream.
- Consider pairing the dish with a slice of almond cake or shortbread for a complete dessert experience.
- For a revitalizing touch, add in some thinly sliced cucumber or a splash of prosecco before serving for a twist on a summer spritzer dessert.
Gooseberry Elderflower Pavlova
Gooseberry Elderflower Pavlova is a light and airy dessert that beautifully combines the tartness of fresh gooseberries with the delicate floral notes of elderflower. This stunning pavlova not only impresses with its presentation but also offers a delightful balance of flavors, making it an ideal treat for summer gatherings, garden parties, or a special family celebration.
The preparation time is approximately 30 minutes, with an additional 1-2 hours for baking and cooling.
Ingredients:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1 cup heavy cream
- 2 tablespoons elderflower cordial
- 2 cups fresh gooseberries (trimmed and halved)
- Fresh mint leaves (for garnish)
Cooking Steps:
- Preheat the Oven: Preheat your oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 9-inch circle as a guide.
- Make the Meringue: In a clean, dry bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the mixture is glossy and holds stiff peaks.
- Add Vinegar and Cornstarch: Gently fold in the white vinegar and cornstarch using a spatula until just combined.
- Shape the Pavlova: Spoon the meringue mixture onto the prepared baking sheet and use a spatula to shape it into a circular disk, building up the sides slightly to create a shallow well in the center.
- Bake: Place the pavlova in the preheated oven and bake for 1 to 1.5 hours or until the outside is firm and has a crisp texture without browning. Turn off the oven, crack the door, and let the pavlova cool completely in the oven to prevent cracking.
- Prepare the Topping: Once cooled, whip the heavy cream in a bowl until soft peaks form. Gently fold in the elderflower cordial.
- Assemble the Pavlova: Carefully transfer the cooled pavlova to a serving platter. Spoon the whipped elderflower cream into the center well of the pavlova. Top with the halved gooseberries, arranging them decoratively.
- Garnish and Serve: Garnish with fresh mint leaves for a touch of color. Slice and serve immediately to enjoy the contrasting textures of the pavlova with the creamy topping and tart gooseberries.
Variations and Tips:
- Fruit Options: Feel free to substitute the gooseberries with other summer fruits like strawberries, raspberries, or peaches for different fruit profiles.
- Add Zest: Incorporate a teaspoon of lemon or lime zest into the whipped cream for an extra zing.
- Storage: The pavlova can be assembled shortly before serving to maintain its crispness. If making in advance, store the meringue layers in an airtight container and top with cream and fruit just before serving.
- Elderflower Substitute: If you can’t find elderflower cordial, a light drizzle of honey or a different flavored syrup can work well too.
Elderflower Gooseberry Tart
The Elderflower Gooseberry Tart is a delightful summer dessert that perfectly balances the tartness of gooseberries with the floral notes of elderflower, making it an excellent choice for garden parties, picnics, or family gatherings.
With a preparation time of about 45 minutes and an additional hour for chilling and baking, this tart serves as a revitalizing treat that pairs beautifully with a dollop of cream or a scoop of vanilla ice cream.
Ingredients:
- 1 pre-made shortcrust pastry (9-inch)
- 2 cups fresh gooseberries, topped and tailed
- 1/2 cup elderflower cordial
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream
- Powdered sugar, for dusting (optional)
Cooking Instructions:
- Preheat your oven to 375°F (190°C). Place the shortcrust pastry in a 9-inch tart pan, pressing it securely into the corners and trimming any excess.
- In a mixing bowl, combine the gooseberries, elderflower cordial, granulated sugar, cornstarch, lemon juice, and vanilla extract. Gently toss until the gooseberries are coated with the mixture.
- Spread the gooseberry mixture evenly over the pastry base.
- In another bowl, whisk together the eggs and heavy cream until well combined. Pour this mixture over the gooseberries in the tart, ensuring they are fully submerged.
- Bake the tart in the preheated oven for 35-40 minutes, or until the filling is set and the top is lightly golden.
- Once done, remove the tart from the oven and allow it to cool at room temperature before refrigerating for at least 1 hour.
- Before serving, dust the top with powdered sugar if desired and slice into wedges.
Variations and Tips:
- For a twist on flavor, consider adding a tablespoon of finely grated orange zest to enhance the tart’s citrus notes.
- You can replace the gooseberries with other slightly tart fruits such as raspberries or blackcurrants.
- Serve the tart with a fresh elderflower sprig or a dollop of crème fraîche for an added touch.
- Make sure to chill the tart properly before serving so that the filling sets nicely.
- If you prefer a more flaky texture, you can make your shortcrust pastry from scratch using butter, flour, and a pinch of salt.
Gooseberry and Elderflower Muffins
Gooseberry and Elderflower Muffins are a delightful summer treat that combine the unique tartness of gooseberries with the fragrant floral notes of elderflower. These muffins are perfect for brunch gatherings, afternoon tea, or simply as a tasty snack to enjoy with coffee or tea.
With a preparation time of just 15 minutes and a baking time of 20-25 minutes, these muffins are quick and easy to whip up, making them a great choice for both beginner bakers and experienced cooks alike.
Ingredients:
- 1 cup fresh gooseberries, washed and trimmed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1/4 cup elderflower cordial
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Cooking Instructions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- In another bowl, mix the melted butter, eggs, milk, elderflower cordial, vanilla extract, and lemon zest until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the gooseberries until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Variations & Tips:
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour or an alternative flour like almond flour.
- You can replace the gooseberries with other fruits such as raspberries or blueberries if desired.
- Add a sprinkle of coarse sugar on top of the muffins before baking for a sweet, crunchy topping.
- These muffins taste great when served warm, but they can also be stored in an airtight container for up to 3 days.
- Consider adding a drizzle of elderflower icing made from powdered sugar and elderflower cordial to enhance sweetness.
Gooseberry Elderflower Fool
Gooseberry Elderflower Fool
Gooseberry Elderflower Fool is a light and invigorating dessert that beautifully combines the tartness of gooseberries with the floral notes of elderflower. Ideal for warm summer evenings or as a delightful treat for afternoon tea, this dessert is perfect for family gatherings or special occasions.
With a preparation time of just 30 minutes, it’s an easy yet impressive dish that everyone will love.
Ingredients:
- 300g gooseberries, topped and tailed
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon elderflower cordial
- 300ml double cream
- 1 teaspoon vanilla extract
- Fresh mint leaves (for garnish, optional)
Cooking Steps and Variations:
- In a saucepan, add the gooseberries and sugar. Cook over medium heat for about 5-7 minutes until the gooseberries soften and start to burst. Stir in the elderflower cordial and remove from heat. Let cool slightly.
- Once the gooseberry mixture is at room temperature, use a fork or potato masher to lightly crush the gooseberries, leaving some chunky pieces for texture.
- In a separate bowl, whip the double cream with the vanilla extract until soft peaks form. Be careful not to over-whip.
- Gently fold the cooled gooseberry mixture into the whipped cream until well combined, but still slightly swirled for a lovely marbled effect.
- Spoon the mixture into serving glasses or bowls and chill in the refrigerator for at least 15-20 minutes before serving.
- Garnish with fresh mint leaves before serving for an extra pop of color and flavor.
Variations and Tips:
- For a fruitier twist, you can mix in or substitute other berries like raspberries or strawberries.
- Experiment with different floral flavors by using rose water instead of elderflower cordial for a distinct taste.
- Adjust the sweetness to your preference by increasing or decreasing the amount of sugar based on the tartness of the gooseberries.
- Serve the fool with a crumbly biscuit on the side, such as shortbread or ginger snaps, for added texture and flavor.
Elderflower Infused Gooseberry Pie
Elderflower Infused Gooseberry Pie is a delightful dessert that’s perfect for summer gatherings or a cozy evening at home.
This invigorating pie combines the tartness of gooseberries with the floral notes of elderflower, creating a perfect balance of flavors. Ideal for anyone who enjoys vibrant, fruity desserts, this pie is sure to impress guests.
The preparation time is approximately 20 minutes, plus an additional 45 minutes to bake.
Ingredients:
- 2 cups fresh gooseberries (washed and trimmed)
- 1 cup sugar
- 2 tablespoons elderflower cordial
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 pre-made pie crust (store-bought or homemade)
- 1 tablespoon unsalted butter (cut into small pieces for topping)
- 1 egg (for egg wash)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium bowl, combine the fresh gooseberries, sugar, elderflower cordial, cornstarch, vanilla extract, and lemon juice. Stir gently until the berries are evenly coated and set aside to macerate for about 10 minutes.
- Roll out your pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
- Pour the gooseberry mixture into the prepared pie crust, spreading it out evenly. Dot the top with small pieces of unsalted butter.
- Roll out another layer of pie crust or use leftover crust to create a lattice top if desired. If using a full crust, cut slits in the top to allow steam to escape.
- Brush the top crust with beaten egg to give it a beautiful golden color while baking.
- Bake in the preheated oven for 40 to 45 minutes, or until the filling is bubbling and the crust is golden brown.
- Allow the pie to cool for at least 30 minutes before slicing.
Variations and Tips:
- For added flavor, consider adding a teaspoon of fresh zest from lime or orange to the filling mixture.
- Substitute fresh gooseberries with frozen ones, but reduce the sugar slightly to account for their natural sweetness.
- Serve the pie warm or at room temperature, and consider pairing it with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.
- To enhance the elderflower flavor, you can sprinkle some dried elderflowers on top before serving.
Gooseberry and Elderflower Chiffon Cake
The Gooseberry and Elderflower Chiffon Cake is a light, airy dessert that perfectly captures the essence of summer. This delightful cake features a harmonious blend of tart gooseberries and fragrant elderflower, resulting in an invigorating treat that’s ideal for afternoon tea or outdoor gatherings.
With a preparation time of about 30 minutes and a baking time of 40 minutes, it’s a relatively simple yet impressive dish to whip up for family and friends or a special occasion.
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar (divided into ¾ cup and ¼ cup)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup vegetable oil
- 3 large eggs, separated
- 1/3 cup water
- 2 tablespoons elderflower cordial (or syrup)
- 1 teaspoon vanilla extract
- 1 cup fresh gooseberries, rinsed and tops trimmed
- ½ teaspoon cream of tartar
Cooking Steps:
- Preheat your oven to 325°F (160°C). Prepare a 10-inch tube pan by greasing it lightly and flouring it.
- In a large mixing bowl, whisk together the flour, ¾ cup sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the egg yolks, vegetable oil, water, elderflower cordial, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the gooseberries until evenly distributed.
- In a separate clean bowl, beat the egg whites with cream of tartar until soft peaks form. Gradually add the remaining ¼ cup sugar, continuing to beat until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three parts, being careful not to deflate the mixture.
- Pour the batter into the prepared tube pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until the cake springs back when lightly pressed.
- Once baked, invert the cake (leave it in the pan) to cool completely. Once cooled, gently release the cake from the pan and serve.
Variations and Tips:
- Fruity Twist: You can substitute gooseberries with raspberries or blackcurrants for a different fruit profile.
- Herbal Infusion: If you want a stronger elderflower taste, steep some elderflower blossoms in the wet ingredients for an hour before using.
- Serving suggestion: Serve with a dollop of whipped cream or a light elderflower frosting to enhance the flavor.
- Storage: The chiffon cake can be stored wrapped in plastic wrap at room temperature for up to 3 days or can be frozen for up to a month. Thaw at room temperature before serving.
