The weekend is here which means it’s the perfect time to treat yourself and indulge.
But while supermarkets and bakeries are stocked with cakes galore, making your own is far more fun (not to mention impressive).
This Saturday or Sunday why not try your hand at baking with Jamie Oliver’s classic victoria sponge recipe?
It serves 10 people, so is ideal for when hosting guests for tea or coffee.
Despite being an impressive dessert, Jamie said it’s “not too tricky” to make. Budding bakers can get small children or grandchildren involved for some family fun.
READ MORE: Prince George’s favourite meal is super easy to make – delicious Italian recipe
Ingredients
- 250g unsalted butter (at room temperature), plus extra for greasing
- 250g self-raising flour, plus extra for dusting
- 250 g golden caster sugar
- Four large free-range eggs
- One orange
- A few drops of rosewater
- Four tablespoons quality raspberry jam
- 150g fresh raspberries
- Icing sugar, for dusting
Crystallised rose petals
- One large free-range egg white
- One handful of rose petals
- White caster sugar
Vanilla cream
- 150 ml Jersey double cream
- ½ a vanilla pod
- Two teaspoons caster sugar
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Method
- Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, before dusting lightly with flour.
- Beat the butter and sugar together until the mixture is really light and fluffy.
- One by one add the eggs, ensuring you beat each one in well before adding the next. Finely grate the orange zest into the mixture and fold with the flour.
- Divide the cake mix between the prepared tins. Use a spatula to spread it out and bake for 20 to 25 minutes. Another way to tell if your cake is if it is golden, risen and a skewer comes out clean when you insert it.
- Leave the cake to cool in the tins. Gently turn out onto a wire rack to cool fully.
- Mix a few drops of rosewater into the jam but be sparing with it as it is very strong.
- Moving onto the crystallised petals, turn the oven down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Grab a pastry brush and coat the rose petals on both sides with a very thin layer of the egg white. Sprinkle over some caster sugar.
- Shake off the excess sugar and place the petals on a baking tray lined with greaseproof paper. Bake them for three to four minutes in the oven, or until the petals are firm.
- For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds. Whip the cream with the vanilla seeds and sugar until you get soft peaks.
- Spread the jam and afterwards the vanilla cream over one of the cakes. Place the raspberries on top and then gently place the second cake on top.
- Dust the cake with icing sugar and decorate with the crystallized rose petals however you like. Carefully place on a cake stand, slice up and enjoy with a cup of tea or coffee.
Jamie said: “This classic afternoon tea Victoria sponge recipe is about precision sponge making, wonderful jam and gorgeous Jersey cream.”
For those looking for a more chocolatey dessert this weekend, why not try Mary Berry’s chocolatiest of chocolate sponge cakes?
The delectable dessert is “super easy to bake” according to BBC Good Food.
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