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Ingredients

For the rose cream filling

For the rose icing

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

To decorate

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, April 2016

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