Cakes ♡, Mother's Day ♡, Spring ♡, Tea Time Treats ♡

Tea-time Treats ~ Strawberry and Rose Victoria Sponge Cake ♡

Happy Mother’s Day my frosted fairies! I have something extra sweet featured on my blog this Mothering Sunday. If you have a sweet tooth, or know someone who does, this recipe will be music to your little dancing taste buds.

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Today’s post showcases a twist on a British classic, the Victoria Sponge. With layers of soft, rose-scented cream, a helping of strawberries, a fluffy sponge and an adornment of sugared rose petals, this cake makes the perfect centrepiece for any celebration!

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I decided to make this delightful cake as one of my gifts to my mum this Mother’s Day. This is her favourite cake and the additional ingredient of rosewater makes the sponge even more elegant and feminine. I think that baking and spending time creating something for someone is a great way to show them how much you love and appreciate them. So whether you decide to try out this recipe yourself or another one that tickles your fancy, I definitely recommend spending some time baking this weekend as it can be so much fun and therapeutic too!

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Ingredients:

The original recipe is linked here

For the sponge:

250g unsalted butter, softened, plus extra for greasing

250g caster sugar

4 large free-range eggs

250g self-raising flour

For the pink sugar topping:

50g granulated sugar

Pink food colouring

1 tsp rose extract

For the filling:

400ml double cream

2 tbsp icing sugar

1 tsp rose extract

400g strawberries, hulled and sliced

For the sugared rose decoration: 

Rose petals

50g granulated sugar

A paintbrush

1 egg

Method:

For the sponge:

  1. Pre-heat the oven to 180˚C. Grease and line 2 x 20cm sandwich tins.
  2. Beat the softened butter with the sugar until pale and fluffy.
  3. Add the eggs one at a time, beating well between each addition.
  4. Add in the flour and fold into the mixture to form a smooth batter.
  5. Divide the mixture evenly between the cake tins and bake in the centre of the oven for 20-25 minutes until golden and risen.
  6. Turn onto a wire rack and leave to cool.

For the pink sugar topping:

  1. Put the granulated sugar in a pestle and mortar with a few drops of pink food colouring and rose extract.
  2. Pound gently until evenly coloured.
  3. Once this is done, spread the sugar onto a lined baking sheet to dry.

For the filling:

  1. In a bowl, whisk the cream with the icing sugar until it just holds its shape.
  2. Fold in 1 tsp of rose extract and whip to pillowy peaks.
  3. Spread one of the cakes with the cream, then arrange the sliced strawberries over.
  4. Top with the pink sugar and sugared rose petals.

For the sugared rose decoration: 

  1. Start by whisking one egg until it reaches a frothy consistency.
  2. Once this is complete, continue by painting each petal with the egg mixture and covering each one with a dusting of sugar.
  3. Place the sugared petals on a piece of baking paper and leave to dry for 2-3 hours.
  4. Once try, arrange and assemble the petals on the cake.

Remember to enjoy your fluffy, angelic slice with a warm drink!

Here are a few more pictures of the end result! ♡

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I hope you have a wonderful Mothering Sunday. Please remember to let me know in the comments section below what your plans are ♡

P.S if you decide to try out this recipe, remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth)

I’m sending lots of love to you all and I wish you a happy week filled with custard tarts and forget me nots!

Sophie

xoxo

 

 

4 thoughts on “Tea-time Treats ~ Strawberry and Rose Victoria Sponge Cake ♡”

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