Strawberry and rose victoria sponge sandwich

Ingreadient

• 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

Instruction

1. Heat the oven to 180°C/fan160°C/ 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.