Elizabeth Sponge Cake – profoodhomemade

How to make a delicious, Queen Elizabeth platinum Jubilee fruit Sponge cake, easy step by step instructions, from start to finish.

Ingredients

The Sponge:
200g / 7oz softened Butter (room temperature)
200g / 7oz Caster Sugar
250g / 9oz Self Raising Flour / if you use All Purpose or Plain flour add an extra 8g / 2tsps of baking powder to the recipe.
5 Medium or 4 Large Eggs (room temperature)
8g / 2tsps Baking Powder
6mls / 1tsp Vanilla Extract
The Filling:
200mls of Double or heavy whipping Cream
6g /1½tsp Icing or Powdered Sugar
6mls / 1tsp Vanilla Extract
Mixed Fresh fruit, such as Strawberries, blueberries, raspberries, even sliced peaches
Powdered / Icing Sugar for dusting
20g Sugar / 20mls hot water: for glazing

Begin the recipe by preheating your oven to 180°C / 355°F Gas mark 4.
Grease two 20cm / 8” sandwich cake tins, and line the bottoms with greaseproof/parchment paper.
Add the butter and caster sugar to a bowl, and cream together using a spatula to a smooth light in colour paste.
Whisk in the eggs 1 at a time (make sure your eggs are at room temperature).
Add the vanilla extract and mix in.
Sift in the flour and baking powder and gently fold it into batter using a spatula.
Divide the batter equally into the 2 cake tins and get them into the preheated oven and set your timer for 25 minutes.
While the sponge is baking, start the Chantilly cream, by adding the double or heavy whipping cream, vanilla extract and icing sugar to a bowl, and whisk until thick, refrigerate until needed.

Cut your fruit into a suitable size for the filling, see video for example.
Check the cakes after the timer goes off (do not open the oven door before) use a cocktail stick to test in the cake is done, if it comes out clean, the cake is done, if not give it a couple of more minutes.
Place the tins on a wire rack for 5 minutes before removing them from the tins, after the 5 minutes remove from the tins and gently peel off the paper and allow to properly cool for a further 15 minutes.
Place one of the sponges on a serving plate topside down.
Spread half of the whipped cream over the surface of the sponge, staying shy of the edges, cover the cream with the cut fruit, then spread the rest of the cream over the fruit.
Place the top sponge on the cream layer, top side up this time, and line it up with bottom one, gently press it down.
Dust the top of the cake with icing or powdered sugar, then decorate the centre with more fruit in the.
Brush the fruit with the glazing liquid (see filling ingredient list above)
Your Queen Elizabeth jubilee sponge cake is now ready to slice and serve.
Enjoy.