Becky Chester - Elizabeth Sponge

Our public winner!

Posted by Kenwood UK on 28/09/2015

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

Can be made with these products:

Ingredients

Meringue

90g egg white (3egg whites)
180g caster sugar
Mixed dried flower petals

Sponge

175g butter at room temp
175g caster sugar
3 eggs
175g self raising flour
Finely grated rind one lemon

Filling

75g cream cheese
150g double cream
30g icing sugar
Juice 1/2 lemon
200g strawberries

 

Cake ingredients

Last month we asked you to create your own Elizabeth Sponge, and we are delighted to announce our winner...

Becky Chester

Becky Chester - winner of Elizabeth Sponge Public entry

Becky says: "I have created this cake as it is a twist on the traditional Victoria sponge with a light filling using British strawberries. The meringue shards are inspired by the Meringue girls, an entrepreneurial young British firm and use wild flower petals to signify the British countryside. Finally the shards are symbolic of a crown."

Method:

To make the meringue 

Preheat the top oven to 200 degrees centigrade. Line a baking sheet with parchment and evenly spread over the sugar. Place in the oven for five to ten minutes. Meanwhile, whisk the egg white to a firm peak consistency in a stand mixer.  Remove the sugar from the oven and turn down the temperature to 100c. Add the sugar very slowly, one spoon at a time to the whisked egg white whilst still whisking. Continue to whisk until the bowl cools and the meringue is smooth and glossy.
Line a large flat baking sheet with non stick silicon sheet. Spread the meringue evenly across the whole sheet approx 30x40cm Sprinkle with the flower petals and place in the oven for 1hour.

For the sponge:

Preheat the bottom oven to 175c
Grease & line the base of two 15cm straight sided cake tins with a greaseproof ring.
Beat the sugar and butter together until pale and fluffy.
Add the eggs one at a time and beat until thoroughly combined.
Add the flour and grated lemon rind and fold in until completely combined but don't over work the mixture.
Share evenly between the two runs and cake for 25 to 30 minutes until the sponge is golden and springs back when pressed.
Remove and leave to cool on a cooling rack.


45 minutes into the meringue bake remove from the oven and score the meringue sheet with a sharp knife creating 2.5cm lengths. Return to the oven and continue to bake until the meringue is dry. Remove and leave to cool.

To make the filling whisk the cream to a soft peak consistency. Beat in the sugar, lemon juice and cream cheese.

To construct the cake - Slice 6 of the strawberries finely. Split each layer of the cake in half to create 4 layers.
Spread a spoonful of mixture onto the bottom layer and cover with strawberry slices. Top with the second layer and repeat, then once more with the third layer. Put the final layer on and spread a layer of filling on top and all around the sides.
To finish the shards continue to cut through the meringue with a sharp knife. Then split each shard in half with a diagonal cut to create two shards.
Stick the shards around the edges of the cake and top with the rest of the strawberries.

Tadah!

 


 

What did Becky win? 
Chef Sense

Perfect for novice and professional bakers alike, the Kenwood Chef Sense combines practical quality with exceptional performance and is this year’s baking must have. This kitchen machine is designed to give you maximum flexibility and comes equipped with three bowl tools to suit all baking needs: the K Beater for mixing dry ingredients, a Whisk for adding maximum volume and a Dough Hook for kneading.

With such a versatile range of additional accessories available such as a handy pasta maker, a fruit press and even a mincer, why stop with your Elizabeth Sponge - the possibilities to create more are endless with Kenwood.

Remember to keep an eye on our Facebook page for the latest competitions and giveaways!

Elizabeth Sponge

Remember to vote for your favourite celebrity chef recipe on Facebook! See the link on the right for details.

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Ingredients

Meringue

90g egg white (3egg whites)
180g caster sugar
Mixed dried flower petals

Sponge

175g butter at room temp
175g caster sugar
3 eggs
175g self raising flour
Finely grated rind one lemon

Filling

75g cream cheese
150g double cream
30g icing sugar
Juice 1/2 lemon
200g strawberries

 

Cake ingredients

Voting is now closed

Voting is now closed

Thank you for all your votes!

The Queen became the longest ever reigning monarch in British history on 9th September 2015, overtaking Queen Victoria.

To celebrate this milestone Kenwood searched for a new recipe for an "Elizabeth Sponge" cake.

We challenged five popular chefs to create new recipes for an Elizabeth Sponge and asked the public to vote for their favourite on Facebook which would become the official "Elizabeth Sponge" cake.

We are delighted to announce that Dean Edwards stunning creation won the votes, and Becky Chester won the public competition. Well done to both!

Remember to keep an eye on our Facebook page for all the latest news and competitions!

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