Tired of burnt burgers?
Become a BBQ master!
Get our free step-by-step grilling masterclass straight to your inbox - it's ideal for beginners and pros alike!
You'll start receiving our newsletters, promotions and offers shortly
Victoria Sponge is a classic British bake for good reason, it's absolutely delicious and always a crowd-pleaser! Here we've given it a subtle twist with the addition of fragrant rose water, plus homemade crystallised rose petals to go on top
Recipes courtesy of clarencecourt.co.uk. Photography: David Loftus Food Stylists: Pip Spence & Libby SilbermannPre heat the oven to 160°C/Fan 140°C/Gas 4. Grease and line the base of 2 x 23cm sandwich tins. Crack the eggs into a large mixing bowl, followed 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, 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 on to 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 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.
Top Tip – To make your own crystallised rose petals carefully pluck the petals from one or two fresh edible roses (or unsprayed roses from the florist; make sure they are for decoration only). Separate 1 egg and thoroughly whisk up the white. Place 3 tbsps caster sugar in a small bowl. Get a tray lined with baking parchment ready. Using a paint brush, paint the egg white on to the petal. Hold the petal gently with tweezers and sprinkle over the sugar to lightly coat it. Place the petal on to the tray and leave to dry for at least 2 hours until dry. Store in a air tight container.
Pre heat the oven to 160°C/Fan 140°C/Gas 4. Grease and line the base of 2 x 23cm sandwich tins. Crack the eggs into a large mixing bowl, followed 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, 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 on to 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 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.
Top Tip – To make your own crystallised rose petals carefully pluck the petals from one or two fresh edible roses (or unsprayed roses from the florist; make sure they are for decoration only). Separate 1 egg and thoroughly whisk up the white. Place 3 tbsps caster sugar in a small bowl. Get a tray lined with baking parchment ready. Using a paint brush, paint the egg white on to the petal. Hold the petal gently with tweezers and sprinkle over the sugar to lightly coat it. Place the petal on to the tray and leave to dry for at least 2 hours until dry. Store in a air tight container.
15 minutes
Serves 18-22 scones
