Rosewater & raspberry sponge cake recipe | Good Food

Rosewater & raspberry sponge cake recipe | Good Food

www.bbcgoodfood.com

Eloise Shardlow creates a delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration

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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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