This year we wanted to showcase the versatility of our liqueurs. Not only can they be used to create the most delicious cocktails, but they can also be used in desserts! We have been experimenting away in the kitchen and whipping up a storm to create this delicious 1992 Raspberry Victoria Sponge Cake!
(Psst! If you want a smaller cake, follow the ingredients recommendations here. If you want a cake similar to our photo, double the sponge and filling ingredients!)
- Weigh your eggs, all your other ingredients (butter, caster and self-raising flour) should match the weight of your eggs which is usually 200g for 4 medium eggs.
- Pre-heat your oven to 170 degrees and butter the sides of two x 20cm sandwich tins, lining the bottom with greaseproof paper.
- Make a cream-like texture with the butter and sugar using a whisk or handheld mixer.
- Add one egg in at a time while whisking. Sometimes the mixture can look a little curdled, but don’t worry.
- Add your baking powder to the self raising flour and sift into the wet mixture. Repeat until all the flour has been used.
- Place one baking tin on a scale and weigh your mixture out equally between the two.
- Pop into the oven to bake on the middle shelf for 15-20mins.
- Meanwhile create your 1992 Raspberry Liqueur Curd,Prep a fine mesh sieve over a heat proof bowl. In a saucepan, melt the butter over a medium heat. Add all the other ingredients (raspberries, granulated sugar and lemon juice and egg yolks) and gently whisk together.
- Mash the berries until thickened about 10 mins.
- Strain into your prepared bowl, removing all the seeds (this can be a little tricky so take your time. Cover and refrigerate, do no use until completely cool.
- Once the cakes and curd are completely cool you can whisk your double cream until nice and thick, and begin to assemble your cake.
- Finally, to make the topping, add all the ingredients together - except the rose petals and dried raspberries. Drizzle on top of cake. Decorate with the rose petals and dried raspberries.