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Rosewater & raspberry sponge cake

Rosewater & raspberry sponge cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable (un-iced)
  • Vegetarian
Nutrition: per serving (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

To decorate

  • 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.

Recipe from Good Food magazine, April 2016

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A star rating of 5 out of 5.31 ratings

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