To make the bottom sponge:
- Butter a 20cm sandwich tin and line with greaseproof paper.
- Beat the butter and sugar together until really fluffy, now add the eggs beaten one by one, keep beating.
- When finished fold in the flour gradually. Put into the prepared tin spreading it flat.
- Put into a preheated oven at 180ºC for 25mins approx. check with a skewer to see if it comes out clean.
- Remove from the tin and allow to cool.
To make the top sponge:
- Prepare a baking tray with greaseproof paper 38cm x 30cm butter the tray and line with greaseproof paper.
- 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.
- 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.
- Remove and allow to cool.
For the crème patissiere:
- Use the balloon whisk to whisk the yolks, two flours and sugar to a smooth cream.
- 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.
- If needed, put through a fine sieve and allow to cool.
- Use the balloon whisk to whip the cream to a soft peak then fold into the passion fruit patissiere.
To assemble the cake:
- First slice the top of the sponge, eat it or discard it.
- Spread a thin layer passion fruit cream over the top.
- 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.
- 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.
- 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.
- Now put the cream left neatly all around the sides, scraping 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:
- 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.
- 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.
- Remove and put onto plate then garnish with cherries or your choice of berries.
Recipe from Rosemary Shrager as part of Kenwood's campaign to find the perfect Elizabeth Sponge to celebrate Queen Elizabeth becoming the longest reigning monarch this September. You can vote for your favourite here.
- There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A double layered sponge with a passion fruit crème patissiere, topped with a passion fruit glaze
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
Time: 40 mins Serves: 8-10 Nutrition: n/a