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


To decorate:


Nut Free Marzipan


crystalised rose petals

handful raspberries

icing sugar



  1. 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.
  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 gradually, then fold in the jam, being careful not to over-mix.
  4. Place one of the sponges on a serving plate and carefully top with the cream mixture, then top with the other sponge.
  5. 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.

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