Queen Elizabeth Sponge Cake | Bake With Stork
Stork and baker to the Royals Dawn Blunden add a modern twist to the classic Victoria Sponge recipe, in honour of Queen Elizabeth II becoming Britain’s longest ever serving monarch.
Keywords
- Cakes
- Medium
- Cake
Ingredients
- 185 grams self-raising flour
- 40g ground almonds
- 225g Stork
- 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 ie strawberries, blueberries, raspberries or thinly sliced peach or apricots
- A little honey for drizzling
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