Elizabeth Sponge

Elizabeth sponge

"...when the pie was open the birds began to sing, wasn't that a dainty dish to set before the Queen!" Why should Victoria get all the credit? We love our Queen and think it's about time she had a cake all to herself! Red, white and blue is the twist here - luscious red strawberries, white clouds of cream and icing and sharp blueberries fly the flag for a classic cake recipe. Pippa's sponge is legendary - it's the all-in-one method and all will beg you for it!

  • 8oz (225g) soft unsalted butter
  • 8oz (225g) caster sugar
  • 8oz (225g) self-raising flour
  • 4 large eggs
  • pinch baking powder

For the filling:

  • fresh blueberries, raspberries and strawberries
  • whipped double cream
  • good quality raspberry jam

For the icing:

  • 6oz (175g) icing sugar
  • squeeze of lemon
  • approx 3 tbsps hot boiled water
  1. Cream together the butter and sugar till pale and fluffy. (A Kenwood mixer is the secret to a light airy sponge. If you haven't got one, use an electric hand whisk).
  2. Add the eggs and sifted flour bit by bit and then beat till thick, smooth and creamy. Divide the mixture between two greased 8" sandwich tins and level the tops by tipping.
  3. Bake at 190C in preheated oven (170C for fan or gas mark 5) for about 20 mins until springy in the middle, well risen and golden brown. Remove from tins and leave to cool on a wire rack.
  4. Spread jam on top of one of the cakes, cover with whipped cream followed by the blueberries, raspberries and strawberries. Place the other cake on top.
  5. Mix the icing sugar with the lemon and slowly add the hot water until icing is smooth and easy to spread. Cover the top of the cake and leave to cool. Decorate with more berries.

To find out more about The Secret Vintage Tea Party and The Tower House B&B visit www.tower-house.biz or call 01580 761920

  • Recipes The Secret Vintage Tea Party
  • Photographs David Merewether