Classic rosewater Victoria sponge – A treat for happy souls

There are a few things we appreciate more than a delicious cake that satisfies our senses. Dessert trends come and go, but nothing can replace the place of Classic Rosewater Victoria Sponge – both in taste and style.

Victoria Sponge is a classic British cake for some good reasons. It’s absolutely mouth-watering and always a crowd-pleaser! Delicately flavoured and appetisingly fluffy, this British cake is a real showstopper.

Here, we’ve given the recipe a subtle twist by adding some fragrant rose water and crystallised rose petals on the top of Classic Rosewater Victoria Sponge. Please have a look.

Key Ingredients:

• 3 Clarence Court duck eggs
• 250g self-raising flour
• 2 teaspoons baking powder
• 250g caster sugar with a little extra sugar for dusting
• 250g unsalted butter with some extra butter for greasing

For the cream:

• 200ml double cream
• 1 teaspoon icing sugar
• 1 teaspoon vanilla paste
• A few drops of rose water

For the jam:

• 100g strawberry jam
• 150g fresh strawberries
• A few drops of rose water

For decoration:

• A few other flowers to decorate
• A few crystallised rose petals

Tip – To prepare your own crystallised rose petals, carefully pluck the petals from fresh edible roses. Or you can pick unsprayed roses from the florist, but make sure they are for decoration only. Once done, separate one egg and whisk up the white properly. Place three teaspoons of caster sugar in a small bowl and prepare a tray lined with baking parchment. With a paintbrush, apply the egg white onto the petal and hold the petal carefully with tweezers. Then sprinkle over the sugar to create a light coating over the petal. Put the petal onto the tray and let it dry for at least two hours. Finally, store it in an air-tight container.

Method:

Step 1: Pre-heat your Falcon oven to 160°C/Fan 140°C/Gas 4 before greasing and lining the base of 2 x 23cm sandwich tins. Now, crack the eggs into a mixing bowl and add the sugar. Sieve it in the flour and baking powder and then add the butter. Beat together everything using an electric hand whisk.

Step 2: Distribute the mixture between the tins in an equal proportion and level off the mixture with a spatula. Place the tins in the Falcon cooker or oven and then bake it for 20-25 minutes. Make sure a skewer comes out clean after being inserted into the cake.

Step 3: Allow the cake to cool for some minutes in a large tin and then turn it out onto a wire rack to completely cool the cake. Once done, prepare the fillings by gently whipping double cream with a little sieved icing sugar, vanilla paste and a dash of rose water.

Step 4: Mix the strawberry jam with some rose water, so that it becomes easy to spread. Once done, slice some fresh strawberries and leave a few for the top of the cake. Don’t forget to stir the slices into the jam.

Step 5: It’s time to spoon the jam on the bottom layer of the sponge and spoon over some blobs of cream. Then place the second sponge on the top and finish with a dusting of icing sugar, rose petals, flowers and the remaining strawberries.

There you have it – the entire recipe to bake Classic Rosewater Victoria Sponge with one of the AGA cookers. Don’t forget to share this recipe!