Marriage's Finest Self Raising Flour

With a fine, light texture and white colour, this flour is blended with quality raising agents, for well-risen bakes every time.

The Master Millers, For Light Sponges, Cakes, Scones & Muffins

Visit WWW.FLOUR.CO.UK for more recipes

Store in a cool dry place.

Flour is a raw ingredient and must be thoroughly cooked or baked before eating

Bag

Packing - Recyclable

Storage:
Store in a cool, dry place. Once opened, store in an airtight container.
Best before
See top of pack.

Additional Information:
Made from Certified Wheat from UK Farms

Red Tractor - Certified Standards

Flour (Wheat Flour, Calcium, Iron, Niacin, Thiamin), Raising Agents (Sodium Bicarbonate, Calcium Phosphate)

W & H Marriage

Celebrating 200 Years

Marriage's expertly milled flour since 1824
Using proven techniques and traditions passed down through six generations, our family has been milling quality flour in Essex for 200 years. Your partner in the perfect bake, Marriage's was founded by twins William and Henry Marriage. They knew that consistent, quality baking requires the same passion mirrored in our milling process, which blends modern techniques with time honoured expertise.
Harnessing the prime growing conditions of the Essex area, we've been working closely with local farmers for generations to source only the highest grade wheat. Much of this comes from within 30 miles of Chelmer Mills, including our own family farms.
The result is performance that both professionals and home bakers can rely on, delivering light, fluffy sponges, delicious scones, and well risen cakes every time.

Marriage's range includes organic, speciality and stoneground flours.

W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.

Guarantee
This product should reach you in perfect condition. If you are not entirely satisfied, please return it with the packaging. Your statutory rights remain unaffected by this guarantee.
W & H Marriage & Sons Ltd,
Chelmer Mills,
Chelmsford,
Essex,
CM1 1PN.
01245 354455
WWW.FLOUR.CO.UK

Raspberry & Rose Victoria Sponge
Preparation Time
1 hour + chilling
Baking Time
25-30 mins
Makes 1 Layer Cake

Ingredients
225g Finest self raising white flour
225g Soft unsalted butter
225g+2 tbsp Caster sugar
4 Medium eggs
2 tbsp Milk 200g raspberries
1/4-1/2 tsp Rose water + drop for icing
200ml Double cream
200g + 1 tbsp Icing sugar
A few drops pink food colouring
1 tbsp Dried rose petals

You Will Also Need
Electric whisk, 2 x 20cm sandwich tins, piping bag and wide fluted nozzle

Method
1. Heat the oven to 180°C / fan 160°C / gas 4.
Base line two sandwich tins with baking parchment.
2. Beat 225g sugar and the butter together until pale and creamy, for about 5 mins. Add the eggs one by one, beating after each addition, then fold in the flour and milk until it makes a smooth, thick batter.
Divide the batter between the two tins, smooth out the surface, then bake for 25-30 mins until golden and springs back when pressed. Remove from the tins and leave to cool on a wire rack.
3. Put 200g raspberries and 2 tbsp caster sugar in a pan over a medium-high heat and simmer for 6-8 mins until the raspberries break down and thicken to form a jam. Stir in the rose water. Leave to cool and taste, add a drop more rose water if required.
4. Whisk the cream with 1 tbsp icing sugar until it forms soft peaks. Spoon the cream into a piping bag with a wide fluted nozzle. Put one sponge cake on a plate or stand, and spoon over the raspberry jam, smoothing out to the edges. Pipe over the cream to create a thick layer (or dollop and spread if you prefer). Add the second sponge over the top, upside down, to create a flat top.
5. Mix 200g icing sugar with a drop of food colouring and 1-12 tbsp water to make a thick pink icing that just falls of the spoon. Add a drop of rose water for an extra floral flavour. Spoon over the top of the sponge and spread out to the sides with the back of a spoon.
Scatter with the rose petals to serve.

Recipe Tip
For a quick teatime treat, Fill the Victoria sponge with ready-made jam, stirring in the rose extract, or swap for lemon curd and spoon over some passion fruit and top with desiccated coconut for a tropical twist.