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In celebration of the Queen's 95th birthday on the 12th June, and in honour of the birth of baby Lilibet, Stork have created this scrumptious sponge cake recipe. Bring a little royalty to your home as you celebrate this special day!
Recipe provided courtesy of Stork margarineHeat the oven to 180C/160C Fan Gas 4 & line 2 x 8 inch round tins.
Put all ingredients into a mixer bowl & beat 2-3 minutes or until the mixture just changes to a paler colour.
Split the mix evenly between the 2 tins & bake in the centre of the oven for 30-40 minutes or until a skewer pushed gently into the centre comes out clean or if touched lightly it springs back. Leave in the tins for a couple of minutes to firm & then turn out onto wire racks to cool.
When completely cold level one of the sponges, slice fruit of choice & arrange over the levelled sponge drizzle with a little honey, whip the cream & apply generously over the fruit & place the other sponge on top.
Sift icing sugar over the completed sponge & drizzle with a little honey.
Heat the oven to 180C/160C Fan Gas 4 & line 2 x 8 inch round tins.
Put all ingredients into a mixer bowl & beat 2-3 minutes or until the mixture just changes to a paler colour.
Split the mix evenly between the 2 tins & bake in the centre of the oven for 30-40 minutes or until a skewer pushed gently into the centre comes out clean or if touched lightly it springs back. Leave in the tins for a couple of minutes to firm & then turn out onto wire racks to cool.
When completely cold level one of the sponges, slice fruit of choice & arrange over the levelled sponge drizzle with a little honey, whip the cream & apply generously over the fruit & place the other sponge on top.
Sift icing sugar over the completed sponge & drizzle with a little honey.
15 minutes
Serves 18-22 scones
