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recipe image Queen Elizabeth Sponge Cake

Queen Elizabeth Sponge Cake

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 portions
  • 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
      1. Heat the oven t 180C- Gas 4 & line 2 x 8 inch round tins
      2. Put all ingredients into a mixer bowl & beat 2-3 minutes or until the mixture just changes to a paler colour.
      3. 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.
      4. 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.
      5. Sift icing sugar over the completed sponge & drizzle with a little honey.