Tips

If you don’t grow your own roses, order small crystallised rose petals from souschef. co.uk. To learn how to sugar rose petals, visit deliciousmagazine.co.uk/how-to-make-sugared-rose-petals

Make ahead

Make the sponges the day before and, once cooled, wrap well in baking paper and cling film. Freeze the cooked, cooled sponges, well wrapped, for up to a month. Defrost before continuing with the recipe.

Serves 12. Hands on time: 40 mins Oven time: 20-25 mins Ingredients:

250g unsalted butter, softened, plus extra for greasing

250g caster sugar

4 large free-range eggs

250g self-raising flour

50g granulated sugar

Few drops pink food colouring

1 tsp rose extract, plus a few extra drops

400ml double cream

2 tbsp icing sugar

400g strawberries, hulled and sliced Edible rose petals to serve, sugared

PER SERVING

540kcals, 38g fat (23.1g saturated), 5.7g protein, 44.9g carbs (30.2g sugars), 0.3g salt, 1.4g fibre

Want a victoria sponge with a bit more… oomph? This recipe uses fragrant rose extract and delicate petals to create a truly beautiful twist on a classic.

Method

1 Heat the oven to 180°C/160°C fan/gas 4. Grease and line 2 x 20cm sandwich tins.

2 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.

3 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.

4 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.

5 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.

6 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.