Raspberry and rosewater sponge cake.jpg

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?

  1. Heat oven to 180C. Grease two 20 centimetre cake tins and line with baking paper.
  2. Using an electric mixer, beat butter and sugar until pale and fluffy.
  3. Add eggs, one at a time, beating after each addition.
  4. Add rosewater and half the self-raising flour and beat well. Add remaining flour and mix in well.
  5. 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.
  6. Make the filling by whipping cream to firm peaks, then folding the raspberry jam through the cream.
  7. 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.
  8. 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.
  9. 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.
  10. Frost cake with white and pink buttercreams, top with decorations and serve.

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