Raspberry Rose Victoria Sponge ©

1.     Pre-heat oven to 356˚f/180˚c regular oven or 320˚f /160˚c fan assisted oven. Grease two 23cm/9" round deep cake tins and set to one side

2.     In a large mixing bowl, cream together the sugar and baking margarine until combined and pale in colour

3.     Add the eggs one by one, mixing between each addition until well combined. Add the vanilla extract and combine again

4.     Add the sieved flour and mix until no longer 'dusty'

5.     Add the fresh raspberries and stir through gently using a wooden spoon to distribute them. Spoon the cake mix equally into the 2 pre-prepared tins and spread to the sides

6.     Pop in the oven on a centre shelf for 40 minutes or until you can insert a skewer and it comes out clean

7.     Allow the cakes to cool in their tins for 10 minutes, remove from the tins and allow to cool completely before moving on

8.     Once the cakes are completely cool, make the rose cream by whisking together the cream and rose flavouring. Be careful not to over mix. It should hold its shape and be thick but still soft and fluffy. Gently stir in the freeze-dried raspberries to finish

9.     Remove the cakes from their bases. Turn one upside down on a plate (so bottom side facing up) and spread the cream out evenly over the top

10.  Mix the raspberry jam to a really smooth consistency using a spoon and evenly spread on top of the cream

11.  Add the fresh raspberries on top of the jam, dotted all around

12.  Add the second cake (bottom side down, touching the raspberries) on top to finish assembly of the cake

13.  Using a sieve, dust the top with icing sugar and finish decorating with a sprinkle of edible rose petals and serve