Rosewater & raspberry sponge cake
Rosewater & raspberry sponge cake
EASY un-iced SERVES 10-12 PREP 35 mins COOK 25 mins
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 1/ 2 tsp rosewater
TO DECORATE dried rose petals handful raspberries
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. PER SERVING (12) 443 kcals • fat 24g • saturates 14g • carbs 52g • sugars 37g • fibre 1g • protein 4g • salt 0.2g