Marigold sponge

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
The Floral Baker: Cakes, Pastries and Breads

By Frances Bissell

Published 2014

  • About

This is a classic Victoria sponge recipe, brightened with marigold petals and scented with a breath of orange flower water, perfect for a summer tea. You can also eat it freshly baked and still warm as a pudding, in which case I would leave out the butter cream, serve wedges of the cake dusted with icing sugar and with a scoop of clotted cream on the side.