Rosewater and Raspberry Victoria Sponge Cake

Serves 8

Ingredients

225g unsalted butter, softened

225g caster sugar

4 eggs

Zest of 1 lemon

1/2 tsp rose water

225g self raising flour

1/4 cup raspberry jam

400ml thickened cream

1 tsp vanilla extract

250g fresh raspberries

Method

Step 1: Preheat oven to 180°C. Grease and line 2 x 20cm cake tins. Place butter and sugar in the bowl of an electric mixer and whisk until light and fluffy.

Step 2: Add eggs one at a time, beating well after each addition. Next, add the lemon zest and rose water, then whisk again to combine. Gently fold in the flour until combined, then divide mixture between the two cake tins.

Step 3: Place in the oven and bake for 30-35 minutes, or until a skewer comes out clean. Once cooked, transfer to a wire rack to cool completely.

Place 4: Place cream in the bowl of an electric mixer. Add vanilla extract and whisk on medium speed until soft peaks form. To assemble, place one cake on your preferred plate, then generously spread half the cream on top, followed by the raspberry jam. Top with the second cake and spread the remaining cream on top, then scatter raspberries over.