Rose and Raspberry Sponge
Rose and Raspberry Sponge – a rather indulgent sponge cake recipe
It may be cold outside and whilst I know that it is Winter, my home is filled with the happy, heady aroma of Seville oranges bubbling away in my preserving pan and as a result I can’t help thinking of warm weather to come and of baking for garden tea-parties.
I love a good sponge cake, indeed a wedge of moist sponge cake in any form will do me just fine, but when I’m preparing for a tea-party or have a few visitors popping round I like to offer something that little bit special. My Rose and Raspberry Sponge is always a hit with old and young visitors and it’s quick and easy to prepare.
I use nut-free marzipan in this recipe, but you can you a standard natural coloured almond marzipan if you prefer.
225g unsalted butter, softened, plus extra for greasing
225g golden caster sugar
4 medium eggs, beaten
1 tsp natural lemon essence
225g self-raising flour, sifted
For the rose cream filling
150ml double cream
- tsp rosewater
- 4 tbsp raspberry jam
Nut Free Marzipan
crystalised rose petals
- Pre-heat the oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a mixing bowl, cream 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 lemon essence, mix in half the flour, then fold in the rest.
- 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.
- Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater gradually, then fold in the jam, being careful not to over-mix.
- Place one of the sponges on a serving plate and carefully top with the cream mixture, then top with the other sponge.
- For the topping, roll out the nut free marzipan and cover the cake.
Arrange the rose petals and scatter raspberries on top and dust with icing sugar.