Baking

The Queen Elizabeth Sponge Cake

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!

45 minutes prep, 45 minutes cook

Serves 8

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.