RECIPE: HOW TO DO STRAWBERRY AND ROSE VICTORIA SPONGE SANDWICH

Want a classic Victoria sponge with a bit more…oomph? This recipe uses decadent rose extract and petals to create a truly beautiful cake with a difference.

RECIPE STRAWBERRY AND ROSE VICTORIA SPONGE SANDWICH

Dificulty: Easy
Portion: Serves 12
Time: Hands-on time 40 min, oven time 20-25 min

Ingredients

250g unsalted butter, softened, plus extra for greasing
250g caster sugar
4 large free-range eggs
250g self-raising flour
50g granulated sugar
Few drops pink food colouring
1 tsp rose extract, plus a few extra drops
400ml double cream
2 tbsp icing sugar
400g strawberries, hulled and sliced
Edible rose petals to serve, sugared

Step by step preparation

Heat the oven to 180°C/fan160°C/ gas 4. Grease and line 2 x 20cm sandwich tins.
Beat the softened butter with the sugar until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour and fold into the mixture to form a smooth batter.
Divide evenly between the cake tins and bake in the centre of the oven for 20-25 minutes until golden and risen and a skewer pushed into the centre comes out clean. Turn onto a wire rack and leave to cool.
Put the granulated sugar in a pestle and mortar with a few drops each of pink food colouring and rose extract. Pound gently until evenly coloured, then spread onto a lined baking sheet to dry. Set aside.
Once the cakes are cool, make the filling. In a bowl, whisk the cream with the icing sugar until just holding its shape, then fold in 1 tsp rose extract and whip to pillowy peaks.
Spread one of the cakes with the cream, then arrange the sliced strawberries over. Top with the second sponge and sprinkle with the pink sugar and sugared rose petals.

RECIPE: HOW TO DO STRAWBERRY AND ROSE VICTORIA SPONGE SANDWICH

RECIPE: HOW TO DO BAKED LEMON CHEESECAKE WITH PINEAPPLE FLOWERS

RECIPE: HOW TO DO STICKY TOFFEE PUDDING CAKE

RECIPE: HOW TO DO CARAMELISED WHITE CHOCOLATE, BURNT BUTTER AND TAHINI CAKE

RECIPE: HOW TO DO TOFFEE ICE-CREAM CAKE

RECIPE: HOW TO DO LEMON AND STRAWBERRY MERINGUE CAKE

RECIPE: HOW TO DO EASY BUTTERFLY CAKES

RECIPE: HOW TO DO SUGARPLUM FAIRY CAKES

RECIPE: HOW TO DO CHOCOLATE CUPCAKES

RECIPE: HOW TO DO ETON MESS TRAYBAKE

RECIPE: HOW TO DO RASPBERRY AND LEMON SPONGE CAKE

RECIPE: HOW TO DO CARROT AND CHEESECAKE LAYER CAKE

RECIPE: HOW TO DO SUMMER-CUP BUNDT DRIZZLE CAKE

RECIPE: HOW TO DO EASY FLOURLESS CHOCOLATE CAKE

RECIPE: HOW TO DO SPRING LAMB CUPCAKES

RECIPE: HOW TO DO NUT-FREE CARROT CUPCAKES

RECIPE: HOW TO DO ST CLEMENT’S SQUARES

RECIPE: HOW TO DO WHITE FOREST GATEAU

RECIPE: HOW TO DO RASPBERRY AND CUSTARD MUFFINS

RECIPE: HOW TO DO FROZEN LEMON AND BLUEBERRY MOUSSE CAKE

RECIPE: HOW TO DO CHOCOLATE CAKE WITH CARAMEL POACHED PEARS AND CHOCOLATE BUTTERCREAM