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The Queen Elizabeth Sponge Cake

  • Time preparation 45 minutes
  • cook time 45 minutes
  • Serve Serves 8

In celebration of the Queen's 95th birthday on the 12th June, and in honour of the birth of baby Lilibet, Stork have created this scrumptious sponge cake recipe. Bring a little royalty to your home as you celebrate this special day!

Recipe provided courtesy of Stork margarine
  • 225g Stork margarine (Original tub)
  • 85g Self-raising flour
  • 40g Ground almonds
  • 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 i.e. strawberries, blueberries, raspberries or thinly sliced peach or apricots
  • A little honey for drizzling

Heat the oven to 180C/160C Fan 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.

Ingredients

  • 225g Stork margarine (Original tub)
  • 85g Self-raising flour
  • 40g Ground almonds
  • 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 i.e. strawberries, blueberries, raspberries or thinly sliced peach or apricots
  • A little honey for drizzling

Method

Heat the oven to 180C/160C Fan 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.

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