Rosewater & raspberry sponge cake - Good Food Middle East
Eloise Shardlow creates a delicate, floral twist on the classic sponge cake. Dried rose petals, rose icing and raspberries make for a showstopping decoration
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.bbcgoodfoodme.com.
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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