Raspberry and rosewater sponge cake
Set hearts aflutter this Valentine’s Day with this delicate raspberry sponge. The cake is light and fluffy and the rosewater gives a subtle, floral twist to the classic sponge cake. Top with buttercream frosting and scatter with cake decorations to create the perfect sweet for your sweetheart.
How long will it take?
1 hour
What’s the serving size?
Serves 10 to 12
What do I need?
For the sponge
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 medium eggs, beaten
- ½ tsp rosewater
- 225g self-raising flour, sifted
For the filling
- 150ml cream
- 4 tbsp raspberry jam
- 125g raspberries, slightly crushed
For the buttercream frosting
- 250g unsalted butter, softened
- 4-5 cups icing sugar, sifted
- ½ tsp salt
- 1 tsp vanilla essence
- 1 tbsp rosewater
- 1-2 drops red food colouring
- Decorations of your choice
How do I make it?
- Heat oven to 180C. Grease two 20 centimetre cake tins and line with baking paper.
- Using an electric mixer, beat butter and sugar until pale and fluffy.
- Add eggs, one at a time, beating after each addition.
- Add rosewater and half the self-raising flour and beat well. Add remaining flour and mix in well.
- Divide the mixture between the cake tins and bake for 20 to 25 minutes or until a skewer inserted in the middle of the cakes comes out clean. Leave cakes to cool in tins and then turn out onto a wire rack.
- Make the filling by whipping cream to firm peaks, then folding the raspberry jam through the cream.
- Place one of the sponges on a serving plate and top with the cream filling, leaving 2-3 centimetres border around the outside edge. Scatter with crushed raspberries and place second sponge on top.
- Make the frosting by beating together butter and 4 cups icing sugar on low speed until well mixed. Then turn up speed and beat for 3 to 4 minutes until very fluffy. Add salt, vanilla and rosewater and beat to incorporate. Taste, and add more icing sugar or rosewater to achieve the taste and consistency you prefer.
- Place half the frosting mix in a separate bowl, add 1 drop of food colouring and mix well. Add additional food colouring to achieve the pink colour you like.
- Frost cake with white and pink buttercreams, top with decorations and serve.
