Rosewater & raspberry sponge cake

Rosewater & raspberry sponge cake

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(25 ratings)

Prep: 35 mins Cook: 25 mins


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

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



    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



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


  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, questions and tips

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31st Aug, 2019
I made this for my aunt and grandmother who I always associate with roses and it came out even better than I had expected! The sponges were super soft and the icing and cream had just the right amount of rose flavouring in (not overwhelming)! I added a few whole raspberries to the icing sugar and rosewater as couldn't get enough juice and it gave the icing a lovely vibrant pink shade! Will definitely be adding this to my summer baking repertoire!
20th May, 2018
Lovely tasting cake baked for my Grandma's birthday and enjoyed by all. Easy to make too, it was so fresh tasting!
1st Oct, 2016
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.
28th Sep, 2016
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.
1st Jun, 2020
What would you suggest instead of rose water for the icing? Finding it hard to get hold of but would still like to make this cake!
lulu_grimes's picture
7th Jun, 2020
Hello, You can use water for a plain icing or you can use fresh orange juice as it goes nicely with raspberries. Lulu
Aoife Mckenna's picture
Aoife Mckenna
16th May, 2020
does it matter if u use rose water or not
lulu_grimes's picture
19th May, 2020
Hello, No you don't have to use the rose water if you don't want to. Lulu
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