Elizabeth Sponge Cake

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    8
  • Skill Level

    Intermediate
  • Dietary Needs

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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.

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