Dean Edwards - Elizabeth Sponge

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Posted by Dean Edwards on 01/06/2015

  • Recipe difficulty: Medium
  • Blog post
  • 5 of 5 80
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Desserts

Can be made with these products:

Ingredients

Ingredients:

SERVES: 14

Meringue:

  • 5 egg whites
  • 300g sugar
  • 1 tsp corn flour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar
  • Pinch of salt

Sponge:

  • 220g unsalted butter softened
  • 200g caster sugar
  • 280g self-raising flour
  • 4 free range organic eggs beaten
  • Zest of 2 unwaxed lemons grated
  • 2 tbs lemon curd

Drizzle:

  • Juice of 3 lemons
  • 50g caster sugar

Frosting:

  • 250g unsalted butter
  • 250g cream cheese
  • 200g icing sugar
  • Juice of 1 lemon
  • 4-5 tbs shop bought lemon curd

Voted by you - The Official Winner!

A striking lemon meringue drizzle cake, oozing with style

Equipment needed:

  • Kenwood Chef Sense with bowl, K-Beater and Balloon Whisk
  • Baking trays
  • One piping bag

Method:

Meringue:

  1. Using the balloon whisk in the Kenwood Chef Sense, whisk the egg whites with a pinch of salt until you achieve soft peaks, gradually add the sugar, and finally add the vinegar, corn flour and vanilla essence.
  2. Pipe out 6-8 some small peaked rounds 2 inches in diameter onto baking trays lined with greaseproof paper then pipe 1 inch rounds until the meringue is used up.
  3. Bake in a preheated oven set at 140ºC / Gas Mark 1 for 25-30mins; turn off oven, open door and leave to cool. For a quicker version you can use shop bought meringues.

Sponge:

  1. Use the K-Beater to cream the butter and sugar, add the zest, eggs then fold in sifted flour, mix until fully combined, then fold through the curd.
  2. Divide the mixture into two greased and lined 20cm sandwich tins. Bake in a pre-heated oven set at 180ºC / Gas Mark 4 for 45-50mins.
  3. Meanwhile mix lemon juice with the sugar. Remove the sponge from the oven prick all over with a skewer; pour the lemon juice over cake straight away. Leave to cool in the tins.
  4. Use the K-Beater to cream the butter until pale and light then add in the icing sugar and continue to whisk for a few minutes, add the cream cheese and beat until incorporated. Add in the lemon juice then mix one last time.

To assemble the cake:

  1. Put one of the sponges onto a cake stand; spread with lemon curd then spread the other half with some of the frosting.
  2. Place the sponges on top of each other.
  3. Using a palette knife spread over the frosting over the top and sides.
  4. Place the larger meringues around the top of the cake to replicate a crown then completely cover the rest with the smaller meringues.

Quote from the contributor:Dean Edwards

"It’s an absolute privilege to have been asked to develop a recipe in honour of our monarch Queen Elizabeth who is set to become our longest ever reigning monarch. To sit on the throne as long as she has is an amazing achievement and is deserving of a showcase sponge cake to match the occasion.

For this reason I have gone all out to create a breathtaking cake which both looks the business and tastes the business but is actually very simple to make. The theme came from a combination of a couple of my favourite sweet treats, so I’ve combined a duo of light lemon sponges with a sweet and tart drizzle which soaks in to zap your taste buds, sandwiched in-between these sponges we have a zesty curd and a lemon buttercream. The sponge cake is then finished with lashings of buttercream and a crown of chewy meringues. All in all I hope you all agree definitely a dessert fit for a Queen!" Dean Edwards

 



 

Dean Edwards at Goodwood Revival 2015To celebrate the Queen becoming the longest reigning monarch in British History this week, a stunning new cake designed by TV Chef and former Masterchef runner-up, Dean Edwards 38 from Bristol, has been crowned the Nation’s official “Elizabeth Sponge”.

Dean commented, “It is a privilege to have been asked to develop a recipe in honour of our monarch Queen Elizabeth and I am thrilled to have my lemon drizzle meringue cake crowned the nation’s official “Elizabeth Sponge”. When Kenwood tasked me to create a suitable recipe to mark the Queen becoming the longest reigning monarch, I knew it had to be a showcase sponge to represent the momentous occasion, and I’m thrilled the British public agreed it was fitting.”

“Whilst the cake may look complex, it is actually very simple to make and I hope that bakers of all abilities will enjoy creating, and eating, their Elizabeth Sponge cakes with lemon sponge, lemon curd and meringue, for years to come.”

 



Dean Edwards

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Ingredients

Ingredients:

SERVES: 14

Meringue:

  • 5 egg whites
  • 300g sugar
  • 1 tsp corn flour
  • 1 tsp vanilla essence
  • 1 tsp white wine vinegar
  • Pinch of salt

Sponge:

  • 220g unsalted butter softened
  • 200g caster sugar
  • 280g self-raising flour
  • 4 free range organic eggs beaten
  • Zest of 2 unwaxed lemons grated
  • 2 tbs lemon curd

Drizzle:

  • Juice of 3 lemons
  • 50g caster sugar

Frosting:

  • 250g unsalted butter
  • 250g cream cheese
  • 200g icing sugar
  • Juice of 1 lemon
  • 4-5 tbs shop bought lemon curd

The Peoples Elizabeth Sponge

The Peoples Elizabeth Sponge

This competition is now closed - Congratulations to Becky Chester who won a Chef Sense!