Rosewater & raspberry sponge cake recipe | Good Food
Eloise Shardlow creates a delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration
Ingredients
- 225g unsalted butter softened, plus extra for greasing
- 225g golden caster sugar
- 4 medium eggs beaten
- 1 tsp vanilla extract
- 225g self-raising flour sifted
- 150ml double cream
- 1 tsp rosewater
- 4 tbsp raspberry jam
- 150g raspberries slightly crushed
- 175g icing sugar plus extra for dusting
- ½ tsp rosewater
- dried rose petals
- handful raspberries
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