Victoria sponge with rosewater cream

Method

1. Preheat the oven to 190°C/gas 5. Grease two 18cm sandwich tins and line the base of each with a round of greased greaseproof paper.

2. In a mixing bowl, cream the butter and sugar together until pale and fluffy.

3. Add the beaten egg a bit at a time, beating well after each addition. If the mixture starts to curdle, sprinkle in a little of the flour and this should bring it back together.

4. Now mix in half the flour, using a metal spoon, and then fold in the rest gently.

5. Divide the mixture between the cake tins and level off. Bake both cakes, ideally on the same shelf, for 20 minutes or until firm to the touch and golden brown. They will also be ready when they have shrunk away from the edge of the tin.

6. Try not to open the oven until at least 15 minutes of cooking time has elapsed otherwise the cakes will sink.

7. Turn the sponges out onto wire racks and allow to cool.

8. Gently fold the whipped cream with the rosewater, adding more or less to taste.

9. Spread the top of one of the sponge cakes with the apple jelly, then the rosewater cream. Sandwich together with the remaining sponge cake, then dust with lots of icing sugar, decorate with roses and serve.