Recipe: Rose Victoria Sandwich

A decadent teatime treat wth a fragrant twist
ByJasmine BandaliTuesday , 06 October 2015
Recipe: Rose Victoria Sandwich
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250g unsalted butter, softened, plus extra for greasing

250g caster sugar

4 large eggs

250g self-raising flour

1 tsp rose extract, plus a few extra drops

340g rose petal jam

400g strawberries, hulled and sliced

50g granulated sugar

A few drops pink food colouring

Shop-bought ready-to-roll fondant icing

Sugared edible rose petals, to serve


1 Heat the oven to 180C. Grease and line 2 x 20cm sandwich tins.

2 Place the butter and sugar in a bowl and beat until pale and fluffy.

3 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.

4 Divide the batter 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. Remove the cakes from the tins and transfer to a wire rack to cool.

5 Place the granulated sugar in a 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.

6 Roll out your fondant icing.

7 Gently warm 3-4 tablespoons of the jam in a saucepan.

8 Spread one of the cakes with the remainder of the jam, then arrange the sliced strawberries on top. 

9 Sandwich with the second sponge.

10 Use a pastry brush to glaze the top of the sandwiched sponge with the warmed jam.

11 Top with the fondant icing and sprinkle with the pink sugar and sugared rose petals.

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