Easter Victoria Sponge Cake with Rose Design Buttercream Icing

April 10, 2014

Easter Victoria Sponge Cake with Rose Design Buttercream Icing

I hope you're all having a lovely Spring. For some reason spring is such a happy time of year - perfect for baking indulgent treats!

This Victoria Sponge recipe is simple and easy but looks impressive and difficult because of the rose design icing... which is actually really easy to do.

Onto the recipe:
Ingredients:

225g Margarine/Butter
225g Caster Sugar
225g Self-raising Flour
Splash of Milk
4 eggs
2 x 20cm/8in victoria sponge circular tins

Icing:

Jam (flavour is up to you!)
280g Icing sugar
120g butter
Pink food colouring (gel preferably - it stops the icing becoming too runny when adding colouring)
Pink Edible glitter (Optional)

Recipe:

1. Preheat the oven to 180C/350F/Gas 4.

2. Grease the two tins - with butter and parchment paper

3. In a large bowl cream the butter and sugar together

4. Gradually beat in the four eggs - a little at a time

5. Sift the flour into the mixture and fold in - careful not to over fold it as will remove too much air

6. Once combined pour evenly into the two tins

7. Bake for 25 minutes or until golden brown and mixture comes off clear on a skewer

8. Whilst cooling complete the icing

9. Beat the icing sugar and butter until it is smooth and pale

10. Once cool - spread the jam on one side and a thin layer of the butter cream icing on

the other and place together

11. Add a few drops of red food colouring into the butter cream icing until it turns a light pink/peachy colour

12. Place into a piping bag with a star nozzle and pipe over the top in circular motions until you for a flower (I found a good video explaining how to do this here - complete several flowers over the top of the cake until it is covered. And sprinkle with some pink edible glitter.