Rosewater & raspberry sponge cake
- Preparation and cooking time
- Serves 10 - 12
- 225g unsalted butter , softened, plus extra for greasing
- 225g golden caster sugar
- 4 medium eggs , beaten
- 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
- dried rose petals
- handful raspberries
- 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.