Great British Bake Off Brendan Lynch's Elizabeth Sponge

Published Wednesday, Aug 5 2015, 19:00 BST  |  By  |  Add comment
With the new series of The Great British Bake Off, there's never been a better time to roll up your sleeves and don your apron. Get started with this super easy Elizabeth Sponge recipe from former contestant Brendan Lynch.

on how he feels the tanning industry has moved on,

© Kenwood


  • Equipment needed:
  • Kenwood CHEF Sense with bowl and Balloon Whisk
  • One piping bag with a small star nozzle
  • Spatula
  • Additional mixing bowl
  • Four round, loose-bottomed sponge tins with a 24cm diameter brushed with melted butter; side lined with a strip of non-stick parchment and base lined with a disk of the same. The non-stick paper should be brushed again with melted butter and then set aside. (This task can be done the day before)
  • Alternatively, if you do not have four tins, use two tins twice but have the paper and the melted butter ready so the mixture does not have to wait around for too long. Keep the mixture in the fridge while the first two discs are baking
  • Ingredients needed:
  • Sponge:
  • 6 large eggs at room temperature
  • 460g of almond-and-sugar powder (equal quantities of ground almonds and icing sugar mixed)
  • 1tsp of lemon oil or the zest of 1 large lemon grated finely
  • 70g plain flour
  • 6 large egg whites at room temperature
  • A pinch of cream of tartar
  • 70g caster sugar
  • 40g unsalted butter, melted and cooled
  • Cream filling:
  • 600ml/g of double cream
  • 280g full fat soft cheese
  • 120g icing sugar
  • 1 tsp rosewater, or more, to taste
  • Decoration:
  • 450g – 500g fresh raspberries depending on size
  • ⅔ of a 454g pot of seedless raspberry jam. If you can’t get hold of seedless jam, use raspberry jam with seeds, heat and when liquid, strain the seeds out through a sieve
  • 100g of limoncello liqueur
  • Untreated rose petals set aside in fridge (optional)
  • Plus I x 28cm cake board or cake stand



1 Preheat oven to 210ºC (fan assisted); Gas Mark 7; 425ºF.

2 In the bowl of the CHEF Sense, place the whole eggs with almond and sugar powder and the lemon oil, or zest, and whisk at medium-speed (speed 5) using the balloon whisk for 7mins until light.

3 Use a spatula to transfer this mixture to a large, clean bowl. Sift the flour onto the mixture and set aside.

4 Clean the CHEF Sense bowl before placing the egg whites into it. Use the balloon whisk to whip at low speed until the whites start to froth then add the pinch of cream of tartar.

5 After 1 minute, increase the speed to 5 until the whites start to stiffen and slip around the side of the bowl. Add the caster sugar and beat for about 10 seconds to stiffen the meringue.

6 Spoon about ⅓ of the meringue into the egg/flour mixture and stir gently to incorporate. Now add the remaining mixture and fold in gently with a spatula.

7 Put a prepared cake tin onto the weighing scales, and return the reading to zero. Weigh 240g of the batter into the tin. Smooth the batter with a small palette knife until evenly distributed across the surface. Continue with the other 3 tins using the same quantity for each.

8 Transfer onto baking sheet in pre-heated oven and bake for 10-12mins till pale golden and firm to the touch. (Do not overbake or the sponge will be dry. If this happens, brush generously with a liqueur, or a simple sugar syrup).

9 Remove from the oven. Wait 2mins and turn out onto cooling racks. Remove the paper slowly. The greased paper will come away easily. Allow to cool completely.

Cream filling:

1 Whip the cream with the icing sugar and rosewater in the CHEF Sense using the balloon whisk to soft peak stage.

2 Meanwhile, put the tub of soft cheese into a bowl and cream it with a wooden spoon for a couple of minutes or use a hand held whisk.

3 Add the softened cheese to the cream, and mix it in slowly with the balloon whisk until just incorporated, about 30-45 seconds.

4 The combined cream and cheese filling will now be of pipeable consistency. Set aside.

To assemble the cake:

1 Place one disc of cold sponge onto a cake board that is about 2.5cm bigger than the sponge itself. Brush with limoncello all over surface.

2 Put approximately 1/4 of the cream filling onto the brushed surface and spread evenly to 1cm from the edge. The thickness of the filling should match approximately the thickness of the sponge layer – see photo.

3 Put a quarter of the cream filling into the piping bag and pipe a small border around the edge of the sponge disc. Place the next disc on top of the filling, pipe as before, and continue as for first disc. Also for third disc.

4 The final top disk does not have any filling. Instead brush with warmed jam to create a sticky surface to hold the raspberries in place.

5 Arrange the raspberries in concentric circles until the whole surface is covered

6Finally brush the raspberries with the warm, raspberry glaze.

7 Put in fridge for at least 1 hour to set. If made for the next day, place the cake in a large plastic, sealable container to prevent drying out overnight in the fridge.

8 To present the cake for special occasions, scatter rose petals around it.

Prep Time

90 mins

Cook Time

10-12 mins

Nutrition Information

Serves 16

Recipe supplied by Kenwood