Queen Elizabeth Sponge Cake | Bake With Stork

Name: Queen Elizabeth Sponge Cake | Bake With Stork
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

www.bakewithstork.com

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

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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