Recipe: Rose Victoria Sandwich
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.