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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.
  • Cooking time45 minutes
  • Prep time45 minutes
  • Servings10 portions
recipe image Queen Elizabeth Sponge Cake


  • 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


  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.