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