English Rose Cake with Lemon Curd and Elderflower Swiss Meringue Buttercream

Ingredients

• 2 cups flour, sifted
• 1 cup sugar
• 1 cup unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup milk, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 teaspoons rose water

• 3 large egg yolks
• 1 cup lemon juice, freshly squeezed
• 2 cup sugar
• 1 cup unsalted butter, cubed
• 1 tablespoon lemon zest, grated

• 4 large egg whites
• 1 cup sugar
• 1 cup unsalted butter, softened and cubed
• 2 tablespoons elderflower cordial

Method

1. 01
   Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. 02
   In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. 03
   Mix in the vanilla extract and rose water. Gradually add the sifted flour and baking powder, alternating with milk, until well combined.
4. 04
   Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
5. 05
   Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. 06
   For the lemon curd, whisk together egg yolks, lemon juice, and sugar in a saucepan over medium heat. Stir constantly until thickened, about 5-7 minutes. Remove from heat and stir in butter and lemon zest. Cool completely.
7. 07
   To make the elderflower buttercream, place egg whites and sugar in a heatproof bowl over a pan of simmering water. Whisk continuously until the sugar has dissolved and the mixture is warm to the touch.
8. 08
   Transfer the egg white mixture to a stand mixer and beat on medium-high speed until stiff peaks form and the mixture is cool. Gradually add the butter, one piece at a time, beating until smooth. Mix in the elderflower cordial.
9. 09
   To assemble the cake, place one cake layer on a serving plate. Spread a layer of lemon curd on top. Place the second layer on top and spread a thin layer of buttercream over the entire cake to crumb coat. Refrigerate for 20 minutes.
10. 10
    Frost the cake with the remaining buttercream, decorating as desired. Serve at room temperature.