Raspberry and rosewater sponge cake

Ingredients

• 225g unsalted butter, softened, plus extra for greasing
• 225g caster sugar
• 4 medium eggs, beaten
• ½ tsp rosewater
• 225g self-raising flour, sifted
• 150ml cream
• 4 tbsp raspberry jam
• 125g raspberries, slightly crushed
• 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