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

Rosewater & raspberry sponge cake

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

1 hr total 35 min prep 25 min cook 12 443 cal

Instructions

Tap a step to mark it done

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.