What is an Elizabeth Sponge Cake? It's a variant on the classic Victoria Sponge Cake renamed after Queen Elizabeth II. The cake was created after the Queen became Britain's longest serving monarch in 2015, taking over from Queen Victoria. Our version was created by Eric Lanlard and includes all those classic flavours such as, fresh fruit, light and fluffy sponge, vanilla icing and white chocolate. Its a really easy recipe to follow and looks brilliant on a cake stand. We've added a classic video from the Baking Mad vault below which shows you how to cut your sponge cake with dental floss, trust us, its the best way to get two even layers.
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20 cm sandwich tins with baking paper.
In a large bowl, beat all of the sponge ingredients together until smooth and light.
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.
The easiest way to follow a recipe
22 August 2017
Leave Your Thoughts