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.
Cooking time45 minutes
Prep time45 minutes
Servings10 portions
Ingredients
- 185 grams self-raising flour
- 40g ground almonds
- 225g Stork
- 225g caster sugar
- 4 large eggs
- 30g runny honey
- 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
| Energy (kcal) | 65 kcal |
| Energy (kJ) | 274 kJ |
| Protein (g) | 1.8 g |
| Carbohydrate incl. fibre (g) | 13.7 g |
| Carbohydrate excl. fibre (g) | 13.2 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.5 g |
| Fat (g) | 0.2 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.1 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.1 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 221 mg |
| Salt (g) | 0.55 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 63 mg |
| Iron (mg) | 0.86 mg |
| Potassium (mg) | 23 mg |
Instructions
- 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.
