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
- 185g SR flour
- 40g ground almonds
- 225g Stork With Butter
- 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) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 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.