Name: Rosewater & raspberry sponge cake
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 12
Cuisine: British
Ingredients: 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; 150ml double cream; 1 tsp rosewater; 4 tbsp raspberry jam; 150g raspberries slightly crushed; 175g icing sugar plus extra for dusting; ½ tsp rosewater; dried rose petals; handful raspberries

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Rosewater & raspberry sponge cake

Rosewater & raspberry sponge cake

Good Food team

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Serves 10 - 12

Easy

Prep: 35 mins

Cook: 25 mins

A star rating of 4.9 out of 5.38 ratingsRate

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

Freezable (un-iced)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

To decorate

dried rose

petals
handful raspberries

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Nutrition: per serving (12)

kcal443
fat24g
saturates14g
carbs52g
sugars37g
fibre1g
protein4g
salt0.2g

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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A star rating of 4.9 out of 5.38 ratings

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