Victoria Sponge

Batter:

1. Beat the egg whites with the salt until stiff and slowly add the sugar. Keep stirring the egg whites for about 5-6 minutes to allow the sugar to dissolve. In a separate bowl, stir the softened butter with the remaining sugar until the sugar crystals have dissolved.
2. Sally’s tip: Take some butter-sugar mixture between your fingers and feel whether the sugar is dissolved. If you can still feel sugar crystals, keep stirring diligently.
3. Now stir in the egg yolks one after the other, each about 30 seconds, so that the butter mixture does not become flaky.
4. Important: the eggs must also be at room temperature. If the butter sugar egg mixture does curdle, place it over a warm water bath and stir it again until smooth.
5. Sift half of the flour over the butter mixture and fold it in. Finely grate the orange peel and add it and half of the orange juice. Carefully fold in the flour, egg whites and rose water alternately, but without stirring the dough for too long.
6. Pour the batter into two baking tins, each 20 cm in diameter, smooth them out and bake them in the preheated oven at 170 ° C O / U for about 20-25 minutes until they are cooked through.
7. Then cover with a cloth and let them cool down completely.

Candied rose petals:

1. In a small bowl, stir the egg whites with a fork so the egg whites no longer pull strings. Now pull the rose petals one by one through the egg white and place them on a baking sheet lined with baking paper. Sprinkle a little powdered sugar on both sides or dip them one at a time in the powdered sugar. Dry the rose petals in the oven at 100 ° C for about 5-10 minutes until they are dry. Make sure they don’t burn and turn the oven down to 90 ° C if necessary.

Vanilla cream:

1. Halve the vanilla pod and scrape out the vanilla pulp. Mix it with the cream, powdered sugar and cream stabilizer and whip the cream until stiff.
2. Tip 10: Put the remaining vanilla pod in a glass with sugar to make vanilla sugar. You can also grind the sugar after 4-5 days to create vanilla powdered sugar.

Fill cake:

1. Coat the bottom floor with the jam and also coat the top of the second floor with some jam. Spread the cream over the bottom base and place the second base on top of the cake with the jam side down. Chill the cake for about 1 hour.
2. Brush the surface with 1 tablespoon of jam and sprinkle the raspberries and rose petals on top. Sprinkle the cake with sweet snow as you like.
3. Sweet snow is powdered sugar that doesn’t melt on the surface of the cake.