the Victorian sponge is one normally two slices of cake sandwiched together but i decided to give it a face lift. Victoria sponge gets its name because it was a favourite of queen Victoria, so i made it fit for a queen, with two tiers and rose petals and fresh raspberries.
285g unsalted butter (1 and 1/4 cups)
285g caster sugar (1 and 1/4 cups plus 2 tbsp)
285g plain flour approx 2 and 1/4 cups)
2 tsp baking powder
1 tsp vanilla extract
line four tins (two 9 inch and two 11 inch),
preheat the oven 180c
cream the butter and sugar together until thick and pale, about 3 minutes,
then add the eggs one at a time, make sure each one is Incorporated before adding the next, then add the vanilla extract,
sift in the flour and baking powder and fold in with a spatula.
pour into prepaired tins and bake for 20 minutes for the smaller ones and the larger ones may need a little longer.
cool on a wire rack
to fill the cakes whip 400ml double cream with 3 tbsp icing sugar until almost stiff,
starting with the largest layers,
spread jam on to a layer of sponge and add the cream on top, level out and add the next layer, then add two cake dowels and do the same with the smaller cake and add on top,
sift over icing sugar and decorate with raspberries and candied rose petals.
to candy the rose petals, brush each petal with egg white and dip in caster sugar, leave to harden.
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