Search
Spin the wheel

Rosewater & raspberry sponge cake

  • 225g unsalted butter, softened, plus extra for greasing Butter butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
  • 225g golden caster sugar
  • 4 medium eggs, beaten Egg eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
  • 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 Raspberry ras-beh-reeA member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.