Classic rosewater Victoria sponge
Sandwich fluffy sponge layers with fragrant rosewater-infused strawberry jam and cream for a twist on the classic Victoria sponge cake. Recipe and image courtesy of Clarence Court Eggs, clarencecourt.co.uk
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Serves: 8
Ingredients
- 3 Clarence Court eggs (250g total weight)
- 250g caster sugar, plus extra for dusting
- 250g self-raising flour
- 2 tsp baking powder
- 250g unsalted butter, softened
- 200ml double cream
- 1 tbsp icing sugar, sieved
- 1 tsp vanilla paste
- rose water
- 100g strawberry jam
- 150g fresh strawberries
- rose petals or edible flowers, to decorate
Method
Step 1
Preheat the oven to 160°C/140°C fan/gas mark 3. Grease and line the base of two 23cm sandwich tins. Crack the eggs into a bowl, add the sugar, sieved flour and baking powder then add the butter. Beat together with an electric whisk.
Step 2
Divide the mixture between the tins. Bake for 20-25 minutes until risen and a skewer comes out clean. Turn out onto a rack to cool.
Step 3
For the fillings, whip the double cream with sieved icing sugar, vanilla paste and a dash of rose water to very soft peaks.
Step 4
Mix the jam with a splash of rose water until it’s more spreadable. Slice fresh strawberries, leaving some for the top, and stir the slices into the jam. Spoon the jam over the bottom layer of sponge, add cream, then place the second sponge on top.
Step 5
Top with the remaining strawberries, a dusting of icing sugar and edible flowers, if using
