Cook: 30 minutes
You will need
- 4 free range eggs (we recommend extra yellow yolks for a deeper colour to the sponge)
- 200g of caster sugar plus 2 tbsp to add the whipped cream
- 200g of self raising flour
- 200g of butter
- 1 tsp rose water
- 300ml of double whipped cream
- 1/2 jar of Cartwright & Butler Rose Petal Jelly
- Handful of unsalted pistachios, roughly chopped
- Icing sugar
Eastern Delights Victoria Sponge
This take on a classic Victoria Sponge is a very grown-up affair. Our sublimely delicate Rose Petal Jelly provides the inspiration for a simple sponge cake which is perfect for Afternoon Tea alongside a cup of Earl Grey Tea. The key to the perfect sponge is to master the science in the base and be as creative and decadent as you like with the filling and decoration.
To make the cake
- Pre-heat the oven to 170˚C for fan assisted ovens / Gas Mark 3.
- Grease and line 2 x 20cm springform cake tins with baking parchment, using a circle cut for the base and a long strip cut for the edge ensuring a minimum of 5cm additional height above the tin edge.
- Add the butter and sugar to a large mixing bowl and beat with an electric hand-held mixer until creamed.
- Crack the eggs into a separate bowl to check their quality and then add to the butter
- Add a tbsp of the flour to the mixture and mix until combined.
- Sift the flour into the mixture and add the rose water.
- Using a long-handled metal spoon, stir in a figure of eight to add air to the mixture.
- Spoon equal amounts into each cake tin and smooth to the edges with a spatula.
- Bake in the oven for up to 30 minutes. The sponge is ready when the top is springy to the touch and a skewer comes out clean from the centre.
- Remove from the tins and place onto a cooling rack to cool.
To finish the cake
- Add the cream to a mixing bowl with a tbsp of icing sugar.
- Whisk with an electric whisk until the cream forms soft peaks.
- Choose which cake be the top and turn the other over so that it is flat side up.
- Spoon the rose petal jelly onto the flat side of the base cake and gently spread until evenly coated, ensuring it is pushed fully to the edge.
- Use a piping bag, pipe the cream over the base in rosettes, working in a circular pattern from the edge to the centre.
- Carefully place the top cake onto the cream and dust with icing sugar.
- Decorate with the pistachios and a few rose petals if you happen to have some (you’ll need to remove the rose petals before serving).
Top tip: if you want to go the extra mile, choose edible rose petals or fresh edible flowers which are stocked in many stores