“This classic afternoon tea Victoria sponge recipe is about precision sponge making, wonderful jam and gorgeous Jersey cream ”
- 250 g unsalted butter (at room temperature) , plus extra for greasing
- 250 g self-raising flour , plus extra for dusting
- 250 g golden caster sugar
- 4 large free-range eggs
- 1 orange
- a few drops of rosewater
- 4 tablespoons quality raspberry jam
- 150 g fresh raspberries
- icing sugar , for dusting
- CRYSTALLIZED ROSE PETALS
- 1 large free-range egg white
- 1 handful of rose petals
- white caster sugar
- VANILLA CREAM
- 150 ml Jersey double cream
- ½ a vanilla pod
- 2 teaspoons caster sugar
- Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
- Beat the butter and sugar together until very light and fluffy.
- Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.
- Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
- Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
- Mix a few drops of rosewater into the jam, but don’t go crazy with it – it’s very strong!
- For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar.
- Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch.
- For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks.
- Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. Place the second cake on top.
- Dust with icing sugar and decorate with the crystallized rose petals. Serve on a beautiful cake stand to really show off your creation, and enjoy.
Source: Jamie Oliver