Last month we asked you to create your own Elizabeth Sponge, and we are delighted to announce our winner...
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."
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.
What did Becky win?
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!