Strawberry and Rose Victoria Sponge Sandwich
Difficulty: Easy
Portion: Serves 12
Time: Hands‑on time 40 min, oven time 20‑25 min
Description: Want a classic Victoria sponge with a bit more…oomph? This recipe uses decadent rose extract and petals to create a truly beautiful cake with a difference.
Introduction
The Victorian era was a time of opulence, delicate flavours, and, of course, the iconic Victoria sponge. Today’s modern gourmet has taught us how to elevate this timeless treat by infusing it with fragrant rose extract and a splash of pink. The result is a luscious, fragrant sponge that feels both indulgent and approachable for beginner‑to‑intermediate cooks.
The Strawberry and Rose Victoria Sponge Sandwich achieves this sweet‑savory balance by layering velvety rose‑infused whipped cream, fresh strawberries, and a sprinkle of pink‑marbled sugar. The addition of sugared rose petals for garnish elevates both texture and visual appeal, turning a simple snack into a showstopping centerpiece for tea parties, birthday celebrations, or a sophisticated brunch.
Whether you’re trying out a new baking project or hosting a gathering, this recipe offers a straightforward, step‑by‑step approach that delivers a stunning result without the intimidating complexity. Now, let us dive into the world of rose‑flavored delights and see how to create this enchanting sandwich cake.
Meal Profile
| Feature | Detail |
|---|---|
| Cuisine | British (modern twist) |
| Primary Ingredient(s) | Flour, butter, eggs, strawberries, rose extract |
| Flavor Profile | Sweet, floral, slightly tart from strawberries |
| Texture | Light, airy sponge; cloud‑like whipped cream; juicy strawberry |
| Presentation | Two‑layer sandwich, pink sugar drizzle, edible rose petals |
| Appeal | Ideal for a tea‑time gathering, wedding cake topper, or a unique dessert menu |
The sandwich structure is influenced by the classic Victoria sponge, but only four “levels” are needed: two sponge layers, a generous cake‑sponge filling, and a decorative finish. Contrast the airy sponge with the rich rose‑infused cream, and you’ll have a balanced flavor: the freshness of strawberries cuts the sweetness of the sponge. The subtle floral notes of rose extract lend a luxurious complexity while remaining accessible to a wide range of palates—a hallmark of a well‑designed ‘quick‑but‑impressive’ recipe.
Ingredient Highlight
Below is a detailed breakdown of the ingredients you’ll need. While the list may seem extensive, each component plays a pivotal role in creating the delicate sponge and the rich rose‑infused filling.
| Ingredient | Purpose | Tips |
|---|---|---|
| 250 g unsalted butter, softened + extra for greasing | Provides moisture, keeps batter light, and helps the sponge rise with even color | Softening butter takes time; don’t rush it to avoid surprises in the batter |
| 250 g caster sugar | Sweetener for the butter base that dissolves smoothly | Use caster sugar for the finest texture that blends effortlessly |
| 4 large free‑range eggs | Binding agent; the yolks add richness | Use eggs at room temperature for a smoother batter |
| 250 g self‑raising flour | The main structural component that gives the sponge its rise | Sift flour for a light, airy crumb |
| 50 g granulated sugar | Creates a delicate pink sugar while adding a subtle crunch | Coupled with food coloring and rose extract for color |
| Few drops pink food coloring | Gives the pink sugar a gentle, natural hue | A few drops suffice; more could produce a stronger color |
| 1 tsp rose extract + a few extra drops | Infuses the sponge and the sugar with authentic rose flavour | Rose extract is potent; use sparingly for a balanced aroma |
| 400 ml double cream | Thickened cream base for the filling | Lower temperature when whipping to avoid too stiff peaks |
| 2 tbsp icing sugar | Adds sweetness and helps stabilize the mousse | Use a fine sifted icing sugar for a silky texture |
| 400 g strawberries | Fresh, juicy taste that cuts through the sweetness | Ensure they’re skin‑less and hulled for an even bite |
| Edible rose petals | Garnish that offers a subtle floral aroma and refined look | Prefer organic or well‑washed petals; ring‑sized smears look elegant |
Cleaning & Preparation Notes
- Pre‑bake the sponge: Ensure the cake tins are lined with parchment and greased for an effortless release.
- Make the pink sugar in advance: Drying the sugar on a sheet ensures a consistent texture.
- Whip the cream at partial stage: Frozen or chilled cream provides the best results for a smooth, spreadable texture.
Step‑by‑Step Instructions
-
Heat the oven to 180 °C (f/p fan 160 °C / gas 4). Grease and line 2 × 20 cm sandwich tins.
Pre‑heat to allow the batter to rise rapidly and set correctly. Greasing prevents sticking; lining with parchment speeds removal. -
Beat the softened butter with the sugar until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour and fold into the mixture to form a smooth batter.
Creaming butter and sugar introduces air, crucial for a light sponge. Mixing eggs individually ensures that each integrates smoothly and maintains volume. Folded flour keeps the batter airy. -
Divide evenly between the cake tins and bake in the centre of the oven for 20‑25 minutes until golden and risen and a skewer pushed into the centre comes out clean. Turn onto a wire rack and leave to cool.
Bake until a skewer or toothpick comes out without wet batter. Cooling on a wire rack permits even removal without breaking. -
Put the granulated sugar in a pestle and mortar with a few drops each of pink food colouring and rose extract. Pound gently until evenly coloured, then spread onto a lined baking sheet to dry. Set aside.
This simple step creates a “pink sugar” that adds both colour and a hint of floral aroma. Let it dry completely to avoid clumping. -
Once the cakes are cool, make the filling. In a bowl, whisk the cream with the icing sugar until just holding its shape, then fold in 1 tsp rose extract and whip to pillowy peaks.
Whip the cream slowly to avoid over‑whipping; the rose extract should be folded in gently to preserve the airy texture. -
Spread one of the cakes with the cream, then arrange the sliced strawberries over. Top with the second sponge and sprinkle with the pink sugar and sugared rose petals.
The final assembly is simple yet seductive: let the strawberries lay sleek, then finish with the sugar and petals for an elevated, polished look.
Pro Tips
- Assemble the sandwich immediately after cooling to preserve the lightness of the cake and cream.
- For a firmer sandwich, chill the assembled cake for 30 minutes before cutting.
- If your oven’s temperature runs hot, reduce the baking time by a minute; you’ll still indulge in that classic lightness.
Serving Suggestions & Variations
Pizza‑rank
- Base idea: Sandwich cake; a fraction of the recipe serves as a quick pie‑sparing treat suitable for the linger, hold‑‘n‑sample strategy.
The structure places almost all demands on the !Ref top surface quality and rolling base. The picture has no random context. (Current unit: 1)
Classic Presentation
- Serve the sandwich on a simple white saucer, allowing the rose petals to shine against the backdrop. A small dusting of fresh mint or a drizzle of raspberry coulis can add a burst of brightness.
Elegant Variations
| Variation | Modifications | Why it Works |
|---|---|---|
| Apple & Cinnamon Rose Sponge | Replace strawberries with thinly sliced, lightly sugared apples; add ½ tsp cinnamon to the batter | Adds warmth, aligns with autumnal festivities |
| Low‑Sugar Rose Sponge | Substitute 50 g sunflower seeds for pink sugar; skip rose extract | Light, nutty crunch plus a subtle floral note for those avoiding refined sugars |
| Vegan Adaptation | Use coconut cream instead of dairy, replace eggs with flax‑egg mixture | Keeps the rose theme vegan; moisture retained |
Plates & Accents
- Pair the sandwich with a light cucumber‑mint tea or herbed green tea for a balanced tea‑time experience.
- Dip a small spoonful of the cream and powdered sugar mixture into some chocolate‑cocoa‑fool (3 is a wonderful unit. this is per unit; ensure you do not mix anything else) drink or a simple coffee for a sweet finish.
- Create a sandwich love hour by cutting the cake into small squares and stacking with chocolate spread and coconut crumbs.
Conclusion
The Strawberry and Rose Victoria Sponge Sandwich is more than just a cake; it’s an invitation to indulge in floral elegance and classic British baking with a contemporary twist. The recipe is intentionally simple—ideal for cooks who are comfortable with at least basic baking techniques—but the use of rose extract and sugared petals makes it feel indulgent and special.
Why this recipe stands out:
- Ease: Ten minutes of mixing, a scorching 14‑minute bake, and a few minutes of artistic plating.
- Accessibility: Very few specialty ingredients—most are grocery‑store staples.
- Versatility: Substitutions and variations allow you to tailor the flavor profile or dietary needs.
- Memory: The rose colour and aroma instantly transport guests to a garden tea‑party.
So whisk, fold, and bake, but most importantly, enjoy the process of creating a dish that brings the delicate flavours of rose and strawberry into harmony. Whether you serve the sandwich for a fleeting celebration or savour a slice alone in a tranquil afternoon, you’ll find that each bite offers a delightful reminder that culinary simplicity can indeed be profoundly delightful.
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