Last week, Candide user, Siti shared pictures of crystalised rose petals atop a delicious cake, and we knew we had to get the recipe!
Siti's Tropical Victoria sponge...
For the jam:
- 200g mango (you can substitute with mango purée)
- 200g pineapple chunks
- 150g golden caster sugar
- One unwaxed lemon, zested and juiced
For the sponge:
- 220g self-raising flour
- 220g unsalted butter softened
- 220g golden caster sugar
- Two tsp baking powder
- Four medium eggs
- One lime, zested and juiced
- 25g desiccated coconut
For the buttercream frosting:
- 225g unsalted butter softened
- 450g icing sugar
- One lime zested and juiced.
For the crystallised rose petals:
- 20 fresh rose petals
- One egg white, beaten till frothy
- 5 tbsp caster sugar
- Splash of water
- Prepare the rose petals first, preferably the day before. Choose the rose petals from roses you know are organically sourced or have no pesticides (perfect if using from your garden). Use roses which have just bloomed. Wash and dab dry.
- Combine egg white with 1 tbsp water to dilute it. Using a clean brush, paint both sides of each rose petal with the egg white solution before dipping it in caster sugar. Lay them on parchment paper to dry for at least 4-6hours.
- When ready to bake your cake, heat oven to 160°C and line two 20cm sandwich tins.
- To make the jam, place all the ingredients into a saucepan and heat gently until sugar dissolves and fruit softens. Turn up the heat and let the mixture bubble for 20mins or so, take it off the heat and allow it to cool.
- For the sponge, place all ingredients into a large bowl and beat with an electric mixer until smooth, light and well combined. Divide the mixture between the two prepared tins and bake for 20-25mins. Remove and let it cool on a wire rack.
- For the frosting, beat the butter with an electric mixer for 3-4 minutes until soft and whipped.
- Add the icing sugar in thirds, beating for up to 2 mins after each addition. Add lime zest and juice and continue to whip the mixture for another 4-5 mins, until the buttercream is smooth and doesn’t feel grainy between your fingers. If it’s a little stiff, add a splash of milk, but don’t overwhip the frosting here.
- Spread the cooled bottom sponge with the jam. To make life easier, spread a third to half the buttercream on the bottom of the top sponge and sandwich the layers.
- Using a pallet knife, cover top and sides with the remaining buttercream. Decorate with rose petals and edible leaves such as mint, lemon balm, rosemary, even sliced halves of lime.
Thank you, Siti, for sharing the recipe!