Cakes

Rosemary Sandwich Cake

Recipe Submitted By: bakingmad

This Rosemary Sandwich Cake is a light textured cake with the flavour of fresh rosemary.

175 grams	Butter
3	Happy Eggs Seperated
150 grams	Self Raising Flour (Allinson Nature Friendly)
25 grams	cornflour
1 tbsp	Fresh Rosemary, Chopped, plus a few sprigs to decorate
175 grams	Golden Caster Sugar (Billington's)
	Billington's Golden Icing Sugar For dusting

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Preheat the oven to 180c/160c fan/ gas 4. Grease and flour a 20 cm spring form cake tin. Cream the butter with 110g Golden Caster sugar until light and creamy.
Whisk in the egg yolk.
Sift together the flour and cornflour and fold into the mixture.
Whisk the egg whites until they form soft peaks and whisk in the remaining sugar.
Gently fold half this meringue into the cake mixture until incorporated, then fold in the other half with the rosemary.
Spoon into the prepared cake tin and bake for 30-35 minutes.
Cool in the tin for 15 minutes then turn out onto a wire rack to become cold.
Dust the top of the cake with Golden Icing sugar and decorate with sprigs of rosemary.