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Elizabeth Sponge Cake

  • 5.0 Star
    rating
  • Timer Prep 65 min
    Cook 35 min
  • Chef hat Hard
    effort

Preparation

Soften the butter. Beat the eggs. Zest and juice the lemons. Chill and cube the butter. Hull and thickly slice the strawberries.

Method

  1. 1 Make the sponge layers.
  2. 2 Preheat the oven to 180C. Grease and line 2 x 20cm cake tins.
  3. 3 Use an electric mixer to beat the butter and sugar until very light and creamy. This should take a couple of minutes.
  4. 4 Scrape down the sides, then add the beaten eggs a little at a time while still mixing.
  5. 5 Scrape the sides of the bowl down again to make sure everything is fully incorporated.
  6. 6 In a separate bowl, mix the flour, salt and baking powder.
  7. 7 Fold this dry mix into the wet mix. Once combined, add the lemon zest and juice.
  8. 8 Fold until fully incorporated, then leave to rest for 10-15 mins.
  9. 9 Divide the mixture evenly between the two tins, smooth the tops gently and place in the oven.
  10. 10 Bake for 25 – 30 mins, or until golden brown and a skewer inserted into the centre comes out clean.
  11. 11 Allow to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.
  12. 12 Make a raspberry coulis for the buttercream icing.
  13. 13 Using a food processer, whizz up the raspberries and icing sugar until smooth.
  14. 14 Pass through a fine sieve.
  15. 15 Weigh out 180g coulis, to ensure you have the correct amount for the buttercream.
  16. 16 Now make the buttercream.
  17. 17 In a small bowl, mix together the egg yolks and sugar until well combined.
  18. 18 Transfer to a saucepan over medium-low heat, and add the raspberry coulis a little at a time – stirring all the while with a wooden spoon.
  19. 19 Keep cooking and stirring the mixture until it has the consistency of a crème anglaise (lift the wooden spoon out the mix should stick to the back)
  20. 20 Once you have the required consistency, transfer to a large bowl to begin whisking in the butter with an electric whisk.
  21. 21 Add the cold butter cubes to the still-warm mix, a bit at a time, whisking all the while – until you have a light, smooth buttercream.
  22. 22 Set aside until ready to use, but do not refrigerate yet.
  23. 23 Assemble the cake
  24. 24 Once the sponge layers are completely cooled, begin assembling.
  25. 25 Lay the first cake down on a tray or cake stand; if the top is not even, use a serrated knife to carefully trim it.
  26. 26 Top evenly with a layer of buttercream, and a scattering of raspberries, halved, if they are large.
  27. 27 Then lay the second cake on top of the first.
  28. 28 Now you can begin frosting the top and outside of the cake, using up the rest of the buttercream. Use a palette knife if you have one, for a smooth finish.
  29. 29 Finally, top with lots of strawberry slices, pointed side up, and the rest of the raspberries.
  30. 30 Place in the fridge for 15-20 mins, to let the buttercream firm up slightly – then you are ready to serve.
  31. 31 Finish with a dusting of icing sugar, and enjoy.

5 Reviews

  • Sherene M

    Had great fun making this cake and a delicious alternative to a Victoria sponge. Wasn't too difficult to make either.

  • Miriam Ox

    Lovely recipe and not too difficult to follow. Definitely worth a try if you have a rainy afternoon spare 😄

  • Daniel

    Of course it's nice like every ROYAL piece of food does

  • Sandie

    Totally agree with previous review, MUST get my cake tins out 😃 looks awesomely yummie

  • Laura

    I have made the executive decision to bake this tomorrow because it looks ludicrously tasty. I mean, I have quite literally never seen a cake as tasty looking as this. Whoever baked it / devised it / photographed it deserve awards of some sort.