Victoria Sponge with Roses
Serves 4
Ingredients:
For the sponges:
100g self-raising flour
100g softened butter
100g caster sugar
2 medium eggs
For the Buttercream:
½ cup unsalted butter
4 cups icing sugar
1/3 cup milk
Pinch of salt
1 tsp Rose flavouring
Icing sugar to dust the cake
Crystallized rose petals
Method:
The sponges:
Mix the butter and sugar together until light and fluffy
Mix the eggs together in a separate bowl, then slowly add to the butter mixture (if the mixture starts to curdle, add a tblsp flour)
Fold in the rest of the flour until it has an even consistency (if the mixture won’t drop off the spoon, it’s too thick, so add a little warm water)
Divide the mixture equally between two buttered 8 cake tins
Bake in a preheated oven at 180°C for 30 minutes until golden brown on top
Remove from the oven and cool on a rack
Slice the domed top off one of the sponges, so that it will fit flat together with the other
The Buttercream:
Mix the butter until it becomes a smooth paste
Add the icing sugar, salt, milk and flavouring and whisk until smooth and creamy
Spread the buttercream thickly on top of one of the sponges (the one with the dome sliced off) and place the other sponge on top of it
Dust with icing sugar and sprinkle with crystallized rose petals
Visit www.thehappyegg.co.uk for more recipes from Mat Follas
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