Cooking with my grandma is one of my most treasured childhood memories. This cake is based on her original Victoria sponge recipe.
Serves 8-10. prep time 10 minutes, cooking time 60 minutes
INGREDIENTS
340g caster sugar
6 free range eggs
340g unsalted butter
1 tsp of vanilla essence
340g self-raising flour
½ tsp baking powder
Zest of a lemon
FOR THE ICING
8 tbsp of icing sugar
1 tsp of lemon juice
½ tsp of vanilla essence
1 tbsp of cream cheese
Zest of a lemon
Dried edible rose petals
METHOD
Preheat the oven to 180°C.
In a food processor cream together the sugar, eggs, butter, lemon zest and vanilla essence, until smooth.
Sift the flour and baking powder into a bowl, then gradually add to the mixing bowl, and continue to mix until fluffy.
Grease a square 20cm cake tin, pour in the cake mixture, spread it out evenly, and then place it in the oven.
FOR THE ICING
Sift the icing sugar into a bowl, add a few drops of lemon juice, vanilla essence, and cream cheese and mix until smooth in texture.
Check the sponge by inserting a sharp knife – if the blade is clean, it’s done.
Remove the cake from the oven and allow it to stand for 5 mins before turning it out onto a wire rack, allow to cool thoroughly before icing.
TO DECORATE
Pour the icing over the cake, even out, grate over the lemon zest, and add the rose petals.
Leave to set, then serve.
