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Queen Elizabeth Sponge Cake
Stork and baker to the Royals Dawn Blunden add a modern twist to the classic Victoria Sponge recipe, in honour of Queen Elizabeth II becoming Britain’s longest ever serving monarch.
Stork and baker to the Royals Dawn Blunden add a modern twist to the classic Victoria Sponge recipe, in honour of Queen Elizabeth II becoming Britain’s longest ever serving monarch.
Prep time
45 minutes
Cooking time
45 minutes
Servings
10
Difficulty
Medium
Ingredients
Ingredients
185 grams self-raising flour
40g ground almonds
225g Stork
225g caster sugar
4 large eggs
30g runny honey
Filling
140ml Whipped cream sweetened to taste with 30g runny honey
100g Halved fresh soft fruit of choice ie strawberries, blueberries, raspberries or thinly sliced peach or apricots
A little honey for drizzling
Instructions
how_make
Heat the oven t 180C- Gas 4 & line 2 x 8 inch round tins
Put all ingredients into a mixer bowl & beat 2-3 minutes or until the mixture just changes to a paler colour.
Split the mix evenly between the 2 tins & bake in the centre of the oven for 30-40 minutes or until a skewer pushed gently into the centre comes out clean or if touched lightly it springs back. Leave in the tins for a couple of minutes to firm & then turn out onto wire racks to cool.
When completely cold level one of the sponges, slice fruit of choice & arrange over the levelled sponge drizzle with a little honey, whip the cream & apply generously over the fruit & place the other sponge on top.
Sift icing sugar over the completed sponge & drizzle with a little honey.
