Mini Rosewater Sponge Cakes
Perfect to serve guests, this individual sized sponges with rosewater and fairyfloss make a sweet and indulgent dessert.
Keywords
- rosewater
- cake
- mini
- entertaining
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Hand mixer
- Cake pan
- Cooling rack
- Sifter
- Kitchen scale
- Oven
- Mixing bowl
- Whisk
- Metal spoon
- Parchment paper
- Kitchen towel
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- ⅔ cup (100g) plain (all-purpose) flour
- ½ teaspoon baking powder
- 4 eggs
- ½ cup (110g) caster (superfine) sugar
- 1½ teaspoons rosewater
- 75g unsalted butter, melted and cooled
- ½ cup (125ml) single (pouring) cream
- ½ tablespoon icing (confectioner’s) sugar, sifted
- ¼ teaspoon rosewater, extra
- 2 tablespoons slivered pistachios
- ¼ cup pomegranate seeds
- vanilla-flavoured Persian fairy floss+, to serve
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