Stir It Up! blogger Perre Coleman Magness at The Runaway Spoon posted this cake recipe to honor the nuptials of Prince William and Kate Middleton. We think it would also be appropriate to celebrate the day that Matthew and Lady Mary finally get married. (We hope.)
The Victoria Sponge is a favorite tea time treat and makes a lovely dessert. It’s simple to make but spectacular to present. Here it is dressed up with rosewater for the wedding with rose petal jam and rosewater, but don’t be too rigid with this cake. Strawberry or raspberry jam work wonderfully, and are a bit more traditional. You can leave out the rosewater if you prefer.
Victoria Sponge with Rose Petal Jam
Serves about 12
You’ll find rose petal jam at Middle Eastern markets or online. Rosewater is available in most good groceries.
1 cup (2 sticks) unsalted butter, very soft
3/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon rosewater
3 eggs
1-1/2 cups self-rising flour
4 to 5 tablespoons milk
1 cup cup rose petal jam or strawberry jam
3/4 cup whipped cream
1 tablespoon sugar
2 teaspoons rosewater
Confectioner’s sugar
Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy and pale in color, almost white. Beat in the vanilla and rosewater. Add the eggs, one at a time, alternately with the flour. Add the milk a tablespoon at a time until the batter is smooth and spreadable.
Spoon the batter evenly between the two pans and spread the tops to smooth. An offset spatula is a great tool for this. Place the cakes side by side on the middle rack of the oven. Bake for 20-25 minutes, rotating the cakes halfway through the cooking time, until the cakes are springy in the middle and beginning to pull away from the sides of the pans. Remove from the oven and leave to cool for 10 minutes. Run a knife gently around the edges of the pans and gently remove to a wire rack to cool completely.
To assemble the cake, choose the cake with the prettiest top and save it as the top layer. Place the bottom layer on a cake stand or large plate.
Whip the cream with the sugar and rosewater until stiff peaks form. Spread the jam evenly over the bottom layer of cake, making sure you get all the way to the edges of the cake (a little overflow is fine). Spread the whipped cream over the jam, to the edges again, and top with the second layer of cake.
Dust the cake with confectioner’s sugar and decorate with rose petals.
