search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
IN SEASON


CLASSIC ROSEWATER VICTORIA SPONGE


This brilliant springtime bake uses both rose petals and rose water.


SERVES 8


3 duck eggs 250g caster sugar, plus a little extra for dusting


250g self-raising fl our 2 tsp baking powder 250g unsalted butter, softened


TO SERVE


200ml double cream 1 tbsp icing sugar 1 tsp vanilla paste


100g good quality strawberry jam A few drops of rose water 150g fresh strawberries A few crystallised rose petals


A few small edible fl owers to decorate


1 Pre-heat the oven to 160C/ gas 3. Grease and line the base of 2 x 23cm sandwich tins.


2 Crack the eggs into a large mixing bowl, followed by the sugar, sieve in the fl our and baking powder then add the butter. Beat together with an electric hand whisk until just mixed in.


3 Evenly distribute the mixture between the tins, level off the mixture with a spatula so it’s even. Place the tins in the oven and bake for 20-25 mins until risen and a skewer comes out clean after being inserted into the middle of the cake.


4 Allow the cake to cool for a few minutes in the tin then carefully turn out on to a wire rack and allow to cool completely.


5 To prepare the fi llings gently whip double cream with a little sieved icing sugar, vanilla paste and dash of rose water to very soft peaks.


6 Mix the strawberry jam with a splash of rose water until it becomes a bit more spreadable. Slice some fresh strawberries leaving a few for the top of the cake and stir the slices into the jam.


7 Spoon the jam on the top of the bottom layer of sponge and spoon over blobs of cream, then place the second sponge on top. Top with a dusting of icing sugar and rose petals, fl owers and the remaining strawberries.


Chefs Tip To make your own crystallised rose petals carefully pluck the petals from one or two fresh edible roses. Separate 1 egg and whisk up the white well. Place 3 tbsp caster sugar in a small bowl. Get a tray lined with baking parchment ready. Using a paint brush, paint the egg white on to the petal. Hold the petal gently with tweezers and sprinkle over the sugar to lightly coat the petal. Place the petal on to the tray and leave to dry for at least 2 hours until dry. Store in an airtight container.


30 | THE WEST COUNTRY FOODLOVER


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68