Victoria Sponge Cake With Rosewater Icing Recipe

Name: Victoria Sponge Cake With Rosewater Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 3/4 cup granulated sugar; 1 cup self-rising flour; 1 tablespoon cornstarch; 1 tablespoon butter; 1 1/4 cups heavy cream whipped; 8 ounces strawberries thinly sliced; rose petals to decorate; 1 cup powdered sugar sifted; 1 tablespoon butter; 2 teaspoons rosewater; food color Pink

Servings: persons

4 eggs
3/4 cup granulated sugar
1 cup self-rising flour
1 tablespoon cornstarch
1 tablespoon butter
1 1/4 cups heavy cream whipped
8 ounces strawberries thinly sliced
rose petals to decorate
1 cup powdered sugar sifted
1 tablespoon butter
2 teaspoons rosewater
food color Pink

1
Preheat the oven to 350u00b0F. Lightly grease two 8-inch cake pans. Line the bottoms with parchment paper. Dust the pans with flour and shake out the excess.
2
Beat the eggs in a large bowl with an electric mixer until frothy. Add the sugar, beating until thick and pale; the mixture should hold its shape (this can take up to 10 mins).
3
Sift the flour and cornstarch onto a piece of parchment paper. Combine 1/3 cup hot water and butter in a small bowl. Fold the flour lightly into the egg mixture, followed by the water mixture. Divide the batter evenly among the prepared pans.
4
Bake for 15-20 mins, until the sponge cake springs back when touched lightly with your fingertip.
5
Loosen the edges with a small spatula. Cover a wire rack with a tea towel, then turn out the cakes onto the rack. Allow to cool completely.
6
Meanwhile, for the rosewater icing, beating all the ingredients plus 1 tbsp hot water in a medium bowl until smooth.
7
Place 1 cake layer on a serving platter. Layer with whipped cream and strawberries. Top with remaining cake layer. Spread the icing over the top and decorate with rose petals.

853

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 eggs, 3/4 cup granulated sugar, 1 cup self-rising flour, 1 tablespoon cornstarch, and more.

Yes, Victoria Sponge Cake With Rosewater Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Victoria Sponge Cake With Rosewater Icing

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