Rose & Honey Victoria Sandwich Cake

I’ve had a bottle of rose water on a shelf in the kitchen for the longest time, waiting for a recipe to inspire me to use it. Then, as I was drooling at all the stunning photographs on Twigg Studios (her photos are always so heartbreakingly beautiful), I spotted her recipe for blossom honey Victoria sponge with rose petal jam. Whilst I didn’t have rose petal jam, I had a jar of raspberry & rose geranium jam made by my jam queen of a sister (it is seriously delicious), that I knew would be perfect in this cake. Whilst usually against adding sugar/sweeteners of any kind to fresh cream, I gave adding honey a try (admittedly a little less than the original recipe) and it was very tasty indeed.

Rose

I used to find floral flavours a little off-putting but then my sister made that delicious jam and all was changed, cemented by some divine rose ice cream homemade by a local cafe/restaurant. I used gluten free self-raising flour and it came out pretty well considering that some gluten-free cakes are crumbly and a little dry (I did add in a tsp of xantham gum to help it along though). Ingredients:

  • 100 g of golden caster sugar
  • 150 g of honey
  • 220 g of butter
  • 4 eggs
  • 2 tbsp of rosewater
  • 1 tsp of vanilla extract
  • 220 g of self raising flour (if using gluten free, add 1 tsp of xantham gam)
  • Icing sugar, to dust

For the filling

  • 3-4 tbsp of jam (rose flavoured if possible)
  • 2 tbsp of honey
  • 200 ml of double cream

Method:

  1. Preheat the oven to 180°C and grease and line the bottoms of two 8 inch round cake tins.
  2. In a large mixing bowl, whisk together the sugar, butter and honey until pale and fluffy.
  3. Mix in the eggs, one at a time.
  4. Mix in the rosewater and vanilla.
  5. Sift the flour into the mixture and mix until evenly combined. If using gluten free flour and xantham gum, mix until just combined and be careful not to over-mix.
  6. Divide the mixture evenly between the two tins.
  7. Turn the oven down to 160°C and bake for about 45 minutes, or until a skewer inserted into the centre comes out clean.
  8. Leave the cakes to cool in the tins for a few minutes before removing from the tins and placing on a cooling rack to cool completely.
  9. Whilst cooling, whip the cream and honey together in a mixing bowl (with an electric whisk) until stuff peaks form. Cover in cling-film and refrigerate until needed.
  10. Once the cake has completely cooled, place one layer on a plate and cover the top in jam.
  11. Spread a thick layer of the cream over the jam and place the final layer on top.
  12. Dust with icing sugar, slice and serve!
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4 thoughts on “Rose & Honey Victoria Sandwich Cake

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