This incredible cake is great for summer tea parties, birthday bashes or just when you fancy something delicious – the sponge layers are filled with rosewater and raspberry cream and topped with glace icing.
- 225g golden caster sugar
- 225g unsalted butter, softened
- 4 medium eggs, beaten
- 1 tsp vanilla extract
- 1½ tsp baking powder
- 225g self-raising flour, sifted
- For the rose-cream filling:
- 150ml double cream
- 2tsp rosewater
- 4 tbsp raspberry jam
- 150g fresh raspberries
- For the rose glacé icing:
- 175g icing sugar
- 2tbsp warm water
- 2tsp rose water
- To decorate:
- A handful of fresh raspberries
- Icing sugar, to dust
Preheat the oven to 180ºC/160ºC fan/gas mark 4, then lightly butter two cake tins 20cm in diameter and line with baking parchment.
In a large mixing bowl, beat the sugar and butter together till they are pale and fluffy. Gradually add the beaten egg a little at a time. If the mixture starts to curdle, add a teaspoon of flour and this should bring it back together. Add the vanilla extract. Mix in the baking powder and half the flour, then fold in the rest. Divide the mixture between the cake tins. Smooth the tops, then bake for 20-25 minutes. The cakes should be nicely risen and the sponge should spring back when you press a finger on to it and should have shrunk away slightly from the sides of the tin. Leave the cakes in their tins for 10 minutes before turning out on to a wire cooling rack.
Meanwhile, whisk the double cream until it stands in soft peaks, adding the rosewater as you go. Then fold in the raspberry jam, being careful not to over-mix, as you want to create a ripple effect.
When the cakes are completely cool, turn one of them flat base uppermost, slather with the cream mixture and scatter with raspberries, slightly crushed. Top with the second cake. If you’ve made three cakes, spread more cream and raspberries over the second layer and top with the third.
For the pink glacé icing, mix together the icing sugar, water and rosewater, and stir in the juice from a few crushed raspberries until it’s all looking gloriously pink. Drizzle the rose icing across the cake and don’t worry if things are looking a little tipsy. Allow jam, cream, berries and icing to slide if they want to – within reason.
Arrange the roses, dot with rose petals and the remaining raspberries and dust with icing sugar. If you have any edible silver dust, now’s the time. Scatter with silver stars too if you have them, but just a few.
Finally, cake stand, flutes of Kir Royale or pink lemonade and/or very delicate cups of tea to serve.
Top tip for making Rose and raspberry cake
The quantities here are suitable for two Victoria sponges - if you want to make a three-tiered cake, you will need to add half as much again of all the ingredients