VIC­TO­RIA SPONGE WITH ROSE PETAL JAM

Recipe Raphaella Frame-tolmie

House and Leisure Food - - WINTER WARMTH -

for the rose petal jam

225g red or dark pink

rose petals, un­sprayed 2 cups caster sugar 4½ cups wa­ter juice of 2 le­mons

for the Vic­to­ria sponge

180g but­ter 180g caster sugar 3 large eggs 1T vanilla ex­tract 180g cake flour ½T bak­ing pow­der a pinch of salt 2T milk ic­ing sugar, for dust­ing

Serves 12

Dis­card any brown rose petals and check for in­sects. Wash the rose petals well in cold wa­ter, cut the white part off each one, and place the re­main­ing parts of the petals in a bowl. Sprin­kle a lit­tle of the caster sugar over them, mak­ing sure that each one is coated. Bruise them well with your fin­gers, cover the bowl with cling­film and re­frig­er­ate overnight.

Place the re­main­ing sugar in a saucepan with the wa­ter and le­mon juice (in­clud­ing the pips). Cook over a gen­tle heat un­til the sugar has dis­solved. Add the rose petals and stir through, then al­low to sim­mer for about 20 min­utes. In­crease the heat and bring the mix­ture to the boil. Al­low to bub­ble for five min­utes un­til the mix­ture thick­ens. Drop a tea­spoon of the mix­ture onto a saucepan and re­frig­er­ate un­til set. The jam should hold its shape. If not, re­turn to the heat and boil for a fur­ther five min­utes. Re­move the le­mon pips, de­cant the jam into ster­ilised jars and store in the re­frig­er­a­tor.

Pre­heat the oven to 190°C. To make the Vic­to­ria sponge, grease two sand­wich cake tins and line the bases with bak­ing pa­per.

Cream the but­ter with the sugar un­til pale and fluffy. Lightly beat the eggs and vanilla, then grad­u­ally add to the but­ter mix­ture, beat­ing to in­cor­po­rate. Sift all the dry in­gre­di­ents to­gether, al­ter­nat­ing with the milk, and fold into the but­ter mix­ture un­til well in­cor­po­rated.

Spoon the bat­ter into the cake tins and bake for about 25 min­utes, un­til golden in colour and a cake tester comes out clean. Turn onto a wire rack to cool.

Once cool, spread a layer of jam over the top of one of the cakes. Sand­wich the cakes to­gether and dust ic­ing sugar over the top.

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