We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

Elizabeth Sponge Cake

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    8

  • Skill Level

    Intermediate
  • 1 Review

    3 star rating

Eric Lanlard's take on a classic Victoria Sponge cake recipe with a contemporary twist and look. Easy enough to make at home and made with the finest ingredients, it's simply delicious.

Method

  1. Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20 cm sandwich tins with baking paper.

  2. In a large bowl, beat all of the sponge ingredients together until smooth and light.

  3. Pour the batter into the two tins dividing the mixture evenly. Place into the oven and bake for 20-25 minutes until golden brown. The cakes are done when they’re golden on the top and coming away from the edge of the tins. You can press them gently to check. They should be springy to the touch. Once you're happy, remove them from the oven and set aside to cool in their tins for five minutes before turning them out onto a cooling rack.

Let's Bake

The easiest way to follow a recipe

  • Jubilee

Reviews

  1. 3 star rating

    great recipe!

Leave Your Thoughts

Recipe Alternatives

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!

Close