Elizabeth Sponge by Matt Tebbutt


You will need

Equipment needed

Kenwood CHEF Sense with bowl and K-Beater
Two non-stick sandwich tins

Sponge

125g butter
225 self-raising flour
2 whole eggs
1 tsp bicarbonate
2 tsp ground ginger
70g light muscavado sugar
70g runny honey
200ml milk
A pinch of finely ground:
Black pepper
Cinnamon
Allspice
Cloves

Filling

200g Fresh raspberries
250ml double cream
1-2 tbsp whisky
Icing sugar to dust


Directions

A spiced honey cake with raspberry and whisky cream

Sponge

1 Preheat the oven to 180ºC.

2 Sift the flour with the bicarbonate & spices.

3 Use the Kenwood CHEF Sense K-Beater to beat together the butter, sugar & honey, until soft.

4 Using the K-Beater beat in the eggs, one at a time & sift in half the flour.

5 Add the milk and fold in the rest of the flour.

6 Tip into two non-stick sandwich tins and cook for 20mins or until set.

7 Turn out onto a wire rack to cool.

Filling

1 Add the fresh raspberries to a bowl and tip in the whisky. Very gently crush with the back of a spoon, leaving a large proportion of the raspberries intact.

2 Using the K-Beater, beat the cream until it leaves a ribbon trail and carefully ripple in the smashed raspberries.

To assemble the cake

1 When the sponge is completely cold, sandwich with the cream and raspberry filling.

2 Dust with icing sugar.

Kenwood will crown one of these five recipes as the Nation’s favourite “Elizabeth Sponge” on 13 September at Goodwood Revival and until then, cake connoisseurs can vote for their favourite recipe on the Kenwood Facebook page www.facebook.com/KenwoodWorld

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