Rosemary Shrager - Elizabeth Sponge

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Posted by Rosemary Shrager on 01/06/2015

  • Recipe difficulty: Medium
  • Blog post
  • 5 of 5 31
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Desserts

Can be made with these products:

Ingredients

Ingredients:

Bottom Sponge:

  • 125g unsalted butter, soft
  • 125g golden caster sugar
  • 125g self-raising flour
  • 2 large eggs
  • ½ tsp  bicarbonate of soda

Top sponge:

  • 5 egg yolks
  • 5 egg whites
  • 125g caster sugar
  • 125g flour

Crème Patissiere:

  • 4 egg yolks
  • 20g plain flour
  • 1 teaspoon corn flour
  • 70g cater sugar
  • 250g passion fruit puree
  • 250g double cream

For the glaze:

  • 100ml passion fruit puree
  • 200g sugar

Garnish:

  • 3 cherries, or a couple of strawberries, or raspberries

A double layered sponge with a passion fruit crème patissiere, topped with a passion fruit glaze

Equipment needed:

  • Kenwood Chef Sense with bowl, K-Beater and Balloon Whisk
  • 20cm sandwich tin
  • 38cm x 30cm baking tray
  • Pallet knife

Method

Bottom Sponge:

  1. Butter a 20cm sandwich tin and line with greaseproof paper.
  2. Use the Chef Sense K-Beater to beat the butter and sugar together until really fluffy, now add the eggs beaten one by one, keep beating.
  3. When finished fold in the flour gradually using the K-Beater on a slower speed, try to keep as much air as possible. Put into the prepared tin spreading it flat.
  4. Put into a preheated oven at 180ºC for 25mins approx. check with a skewer to see if it comes out clean.
  5. Remove from the tin and allow to cool.

Top sponge:

  1. Prepare a baking tray with greaseproof paper 38cm x 30cm butter the tray and line with greaseproof paper.
  2. Use the balloon whisk to whisk the egg whites to a soft peak and add the sugar gradually, now add the egg yolk, then fold in the flour.
  3. Put onto the tray and spread all over with a pallet knife, put into the oven for 12mins approx. Do not brown it’s going to be very pale golden.
  4. Remove and allow to cool.

Crème Patissiere:

  1. Use the balloon whisk to whisk the yolks, two flours and sugar to a smooth cream.
  2. Bring the passion fruit puree to a simmer, add to the eggs, then put back into the saucepan and gently bring to simmer stirring constantly.
  3. If needed, put through a fine sieve and allow to cool.
  4. Use the balloon whisk to whip the cream to a soft peak then fold into the passion fruit patissiere.

To assemble the cake:

  1. First slice the top of the sponge, eat it or discard it.
  2. Spread a thin layer passion fruit cream over the top.
  3. Now turn the second sponge upside down and carefully remove the greaseproof paper, get a ruler and cut down into strips, do not remove yet, now cover with some passion fruit cream all over leaving enough for the sides.
  4. Take a scraper and put into flour to stop it from sticking, now carefully lift a strip and roll, then repeat making the wheel bigger, it should end up the same size as the base.
  5. To remove the base from the top of your work surface, take a flat tin or scraper and put some flour on to stop it from sticking so it will slide off easily onto the bottom sponge.
  6. Now put the cream left neatly all around the sides, I scraped the top so there is no cream on top this is for the glaze. Put into the fridge while you make your glaze.

To make the glaze:

  1. Put the puree and sugar together into a small saucepan, bring to the boil and simmer until it starts to thicken, remove from heat and allow to cool.
  2. Take the cake from the fridge and, with a spoon, put some glaze all over the top with the back of a spoon not a brush, put back into the fridge to set.
  3. Remove and put onto plate then garnish with cherries or your choice of berries.

Quote from the contributor:  Rosemary Shrager

"I love the Royal family and the Monarchy so I’m delighted to have been able to create a new sponge cake which celebrates the reign of Queen Elizabeth.

When it came to deciding what would go into the sponge, I wanted to make two cakes sandwiched together.  They have two very different feelings; the bottom sponge which is coarser in texture represents the firmness and solid line of the Monarchy. The top sponge is softer, sticky and light.  It represents a few things.  I first thought of a crown then while I was rolling the sponge wheel up I also thought of all the years of Queen Elizabeth’s reign, the highs and lows.  The vertical sponge when you cut into the cake represents the years of her reign like the years of a tree. So you begin with the crown and end up with the years of her life.

I’ve not long ago been to Grenada and I saw the enormous influence that the Monarchy has on this Island, it seemed like a great idea to incorporate it into the cake.  I also adore passion fruit! The use of Passion fruit to me also represents all the tropical islands that Queen Elizabeth has visited through her life whilst the fruit on the top is whatever is in season in the United Kingdom." Rosemary Shrager

Rosemary Shrager

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Ingredients

Ingredients:

Bottom Sponge:

  • 125g unsalted butter, soft
  • 125g golden caster sugar
  • 125g self-raising flour
  • 2 large eggs
  • ½ tsp  bicarbonate of soda

Top sponge:

  • 5 egg yolks
  • 5 egg whites
  • 125g caster sugar
  • 125g flour

Crème Patissiere:

  • 4 egg yolks
  • 20g plain flour
  • 1 teaspoon corn flour
  • 70g cater sugar
  • 250g passion fruit puree
  • 250g double cream

For the glaze:

  • 100ml passion fruit puree
  • 200g sugar

Garnish:

  • 3 cherries, or a couple of strawberries, or raspberries

The Peoples Elizabeth Sponge

The Peoples Elizabeth Sponge

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