Classic Rosewater Victoria Sponge
Serves: 8
Ready in: 30 to 60 mins
Create this beautiful springtime Victoria Sponge to impress your family and friends!
Ingredients:
3 Clarence Court Braddock White duck eggs (250g total weight)250g caster sugar, plus a little extra for dusting the finished cake
250g self-raising flour
2 tsp baking powder
250g unsalted butter, softened, plus extra for greasing.
To serve:
200ml double cream1 tbsp icing sugar
1 tsp vanilla paste
a few drops of rose water
100g good-quality strawberry jam
a few drops of rose water
150g fresh strawberries
a few crystallised rose petals
a few other flowers to decorate
method:
- Preheat the oven to 160C/325F/Gas 3. Grease and line the base of 2cm x 23cm sandwich tins. Crack the eggs into a large mixing bowl, following by the sugar, sieve in the flour and baking powder then add the butter. Beat together with an electric hand whisk until just mixed in.
- Evenly distribute the mixture between the tins, and level off the mixture with a spatula so it’s even. Place the tins in the oven and bake for 20-25 minutes until risen and a skewer comes out clean after being inserted into the middle of the cake.
- Allow the cake to cool for a few minutes in the tin, then carefully turn out onto a wire rack and allow to cool completely.
- To prepare the fillings, gently whip double cream with a little sieved icing sugar, vanilla paste and a dash of rose water to very soft peaks.
- Mix the strawberry jam with a splash of rose water until it becomes a bit more spreadable. Slice some fresh strawberries, leaving a few for the top of the cake and stir the slices into the jam.
- Spoon the jam on the top of the bottom layer of sponge and spoon over blobs of cream, then place the second sponge on top. Top with a dusting of icing sugar and rose petals, flowers and the remaining strawberries.
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