VICTORIA SPONGE WITH ROSE PETAL JAM
Recipe Raphaella Frame-tolmie
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
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.