This is my take on a Victoria sponge: two light coconut and cardamom cakes, sandwiched together with fragrant rose petal jam. Cardamom is probably my favourite spice, its scent so reminiscent of Middle Eastern markets and thick, gritty coffee. Rose petal jam - like perfume you can eat! - is now available in Mediterranean and Eastern European grocery stores.
Ottoman Sponge Cake is a guest recipe by Anne Shooter so we are not able to answer questions regarding this recipe
Preheat the oven to 180°C/Gas 4. Grease two shallow 17cm Victoria sponge tins with butter and line the bottoms with baking parchment.
Beat the sugar and egg yolks in a bowl until creamy. Add the vanilla extract, oil and milk and beat again.
In a separate bowl, combine the flour with the coconut, baking powder, ground cardamom and coconut, and add this to the wet ingredients, stirring to combine.
In another clean bowl, whisk the egg whites with the salt to medium peaks. Stir a large dollop of the egg whites into the cake batter, then gently fold in the remainder, trying not to knock too much air out. Pour the batter gently into the tins.
Bake for 30 minutes, or until golden brown, well risen, and a skewer inserted into the cakes comes out clean. Cool the cakes on a wire rack, then sandwich together with the jam and dust with icing sugar to serve.
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