Elizabeth sponge cake

Baking Mad TV star Eric Lanlard has created this fresh berry and white chocolate celebration cake.

Serves: 14

Preparation time:  40 minutes

Cooking time:  20 minutes

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You will need

  • For the sponge:
  • 6 medium British free range Woodland eggs, beaten
  • 200g Billington's golden caster sugar
  • 200g unsalted English butter, softened (save the remaining 50g for the icing)
  • 200g Allinson nature friendly self raising flour, sifted
  • 1 teaspoon baking powder
  • 2 teaspoons Nielsen Massey vanilla paste
  • For the strawberry filling and topping:
  • 600g Silver Spoon icing sugar
  • 300g unsalted English butter, softened
  • 150g Silver Spoon white chocolate flavour cake covering (or white chocolate), melted
  • 275g fresh ripe British strawberries, washed, stalks removed and finely chopped
  • 1 teaspoon Nielsen Massey vanilla paste
  • 1 teaspoon fresh mint, washed and chopped
  • To decorate:
  • 3 large fresh British strawberries, washed
  • 75g Silver Spoon white chocolate flavour cake covering (or white chocolate), melted
  • 50g Silver Spoon dark chocolate flavour cake covering (or dark chocolate), melted
  • 150g mixed berries, washed
  • Icing sugar, for dusting
  • Gold lustre, for dusting
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Recipe Information

Step by step guide to making Elizabeth sponge cake

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line 2 x 20cm sandwich tins with baking paper.
  2. In a large bowl, beat all of the ingredients for the sponge together with a wooden spoon until the mixture is light and smooth.  
  3. Divide the mixture between the two tins, level the top and bake for 20 minutes or until a skewer comes out clean. Leave to cool in the tins for 5 minutes and then turn out onto a cooling rack.
  4. To make the filling, beat the icing sugar and butter together with an electric whisk until pale and fluffy. Beat in the 150g melted white chocolate cake covering.
  5. Starting at a slow speed, beat 100g of the chopped strawberries into the butter mixture, with the vanilla paste. When all the ingredients are mixed together, increase the speed until the mixture is smooth, fluffy and a gorgeous pink colour.
  6. Combine the remaining 175g chopped strawberries with the mint. Put one of the sponges onto a cake stand or plate, securing it with a little filling underneath.
  7. Using a piping bag, pipe large bulbs of the mixture around the edge of the cake, then cover the middle with the strawberries and mint.
  8. Top with the second sponge and pipe the rest of the mixture in bulbs around the edge. Chill the cake for up to 1 hour to set.
  9. To decorate, dip three large strawberries into the 75g melted white chocolate cake covering and leave to set. Spoon the dark chocolate cake covering into a piping bag and pipe over the white chocolate covered strawberries.
  10. Put these in the centre of the cake with the other berries. Dust with icing sugar and gold lustre to finish.

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Nutritional information for Elizabeth sponge cake

Nutritional information for Elizabeth sponge cake

Nutrition type per serving
Calories 654 kcal
Total Fat 35.6g
Saturated Fat 22.9g
Salt 0.35g
Sugar 66.4g

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