|8makes one 9-inch single-layer cake|
NOTE: Before the egg whites are folded in, the batter will be quite thick. Don’t be timid. Put some oomph in your folding; I promise the batter will loosen.
Makes 1-1/2 cups
1 cup heavy cream
1 tablespoon confectioners’ sugar
3 tablespoons elderflower syrup, such as Darbo (available in gourmet stores or online)
Place the bowl and whisk attachment of a standing mixer in the refrigerator until thoroughly chilled, about 30 minutes.
Return the bowl and whisk to the mixer, combine the cream and sugar in the bowl, and whisk on medium-high speed until soft peaks form. Remove the bowl from the mixer, and using a hand whisk, spoon 1⁄4 cup of the whipped cream into a small bowl. Add the elderflower syrup and mix to incorporate. Pour the mixture back into the mixer bowl with the whipped cream and mix on medium-high speed to incorporate. The cream can be made 1 day in advance and kept tightly covered and refrigerated.