Rosewater & raspberry sponge cake

Rosewater & raspberry sponge cake

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(2 ratings)

Prep: 35 mins Cook: 25 mins

Easy

Serves 10 - 12

Eloise Shardlow creates a delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration

Nutrition and extra info

  • un-iced
  • Vegetarian

Nutrition: per serving (12)

  • kcal443
  • fat24g
  • saturates14g
  • carbs52g
  • sugars37g
  • fibre1g
  • protein4g
  • salt0.2g
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Ingredients

  • 225g unsalted butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 225g golden caster sugar
  • 4 medium eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 225g self-raising flour, sifted

For the rose cream filling

  • 150ml double cream
  • 1 tsp rosewater
  • 4 tbsp raspberry jam
  • 150g raspberries, slightly crushed

For the rose icing

  • 175g icing sugar, plus extra for dusting
  • ½ tsp rosewater

To decorate

  • dried rose petals
  • handful raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a large mixing bowl, beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. If the mixture starts to curdle, add 1 tsp flour. Add the vanilla extract, mix in half the flour, then fold in the rest.

  2. Divide the mixture between the cake tins and bake for 20-25 mins – a skewer inserted into the middle of the cakes should come out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.

  3. Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater as you go, then fold in the jam, being careful not to over-mix.

  4. Place one of the sponges on a serving plate and top with the cream mixture. Scatter with the raspberries, then top with the other sponge.

  5. For the icing, mix together the icing sugar, 2 tbsp water and the rosewater, and stir in the juice from a few crushed raspberries. Drizzle over the cake, arrange the rose petals and the remaining raspberries on top and dust with icing sugar.

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Comments (2)

Kimh09's picture
5

Really pleased with how this cake came out, lovely light sponge and the rose water added a nice twist. Easy to make and looked beautful.

ShazzBakes's picture

I have a version of this I make, but using cardamom instead of vanilla in the cake, and without raspberries. It's important to note that different brands of rose water vary wildly in strength, so it's best to smell/taste before adding, and start with adding 1/2 tsp, taste, then add more if you want.

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