Raspberry Rose Victoria Sponge ©
Discover the delicate layers of our Raspberry Rose Victoria Sponge, a classic cake with a modern twist. Perfect for special occasions or everyday indulgence.
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Cooking tools:
- Oven
- Stand mixer
- Mixing bowl
- Measuring cup
- Kitchen scale
- Fine-mesh sieve
- Wooden spoon
- Round cake tin
- Pastry brush
- Skewer
- Cooling rack
- Whisk
- Spoon
- Plate
- Measuring spoon
- Paper towel
Ingredients
- 10.5oz-300g Self-Raising Flour (sifted)
- 10.5oz-300g Baking Margarine (soft)
- 3 Medium Eggs (free-range)
- 9.8oz-280g Golden Caster Sugar
- 1 ½ teaspoons Vanilla Essence
- 4.4oz-125g Fresh Raspberries
- 10.1 fl oz-300ml Double Cream
- 1/2 teaspoon Rose Flavouring
- 1 tablespoon Freeze-Dried Raspberries
- 5.2oz-150g Fresh Raspberries
- 6 tablespoons Raspberry Jam
- Edible Rose Petals
- Dusting of Icing Sugar
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