Classic rosewater Victoria sponge - Clarence Court Recipes
Our Classic rosewater Victoria sponge recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs.
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Ingredients
- 3 Clarence Court Braddock White duck eggs (250g total weight)
- 250g caster sugar, plus a little extra for dusting the finished cake
- 250g self-raising flour
- 2 teaspoons baking powder
- 250g unsalted butter, softened plus extra for greasing
- 200ml double cream
- 1 tablespoon icing sugar
- 1 teaspoon vanilla paste
- A few drops of rose water
- 100g good quality strawberry jam
- 150g fresh strawberries
- A few crystallised rose petals (see tip on how to make)
- A few other flowers to decorate
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