Rosewater & raspberry sponge cake - Good Food Middle East

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