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A rosemary sandwich cake topped with dusted icing sugar and sprigs of rosemary Tried & Tested

Rosemary sandwich cake

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This rosemary sandwich cake is a light textured cake with the flavour of fresh rosemary.

Key Information

  • Prep:
  • Bake:
  • Serves:10
  • Skill level:easy

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Ingredients

For the sponge

  • 175g 6¼ oz Butter (unsalted)
  • 3 3 Egg(s) (free range) separated
  • 150g 5⅜ oz Self-raising white flour (we use Allinson) Self-raising white flour
  • 25g 1 oz Cornflour
  • 1tbsp 1tbsp Rosemary fresh, chopped, plus a few sprigs to decorate
  • 175g 6¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar

For the filling

  • 75g 2¾ oz Butter (unsalted)
  • 150g 5⅜ oz Unrefined golden icing sugar plus extra to dust (we use Billington's) Unrefined golden icing sugar
  • 3tbsp 3tbsp Raspberry jam

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20 cm round sandwich tins.

  2. Classic mode Step 2

    Cream the butter with 110g caster sugar until light and creamy. Whisk in the egg yolks.

    Ingredients for this step

    • 175g 6¼ oz Butter (unsalted)
    • 110g 4 oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg yolk(s) (free range)
  3. Classic mode Step 3

    Sift together the flour and cornflour and fold into the mixture.

    Ingredients for this step

  4. Classic mode Step 4

    Whisk the egg whites until they form soft peaks and whisk in the remaining sugar.

    Ingredients for this step

  5. Classic mode Step 5

    Gently fold half the egg white mixture into the cake mixture until incorporated, then fold in the other half with the rosemary.

    Ingredients for this step

    • 1tbsp 1tbsp Rosemary fresh, chopped, plus a few sprigs to decorate
  6. Classic mode Step 6

    Spoon into the prepared cake tins and bake for 25-30 minutes.

  7. Classic mode Step 7

    Make the buttercream by creaming together the butter and icing sugar until you get a soft but not runny consistency.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted)
    • 300g 10⅝ oz Unrefined golden icing sugar plus extra to dust (we use Billington's) Unrefined golden icing sugar
  8. Classic mode Step 8

    Once the cooking time is up, cool the cakes in the tins for 15 minutes then turn out onto a wire rack to become cold.

  9. Classic mode Step 9

    Spread the buttercream on one layer of the cake and the jam on the other layer and sandwich together.

    Ingredients for this step

    • 3tbsp 3tbsp Raspberry jam
  10. Classic mode Step 10

    Dust the top of the cake with additional golden icing sugar and sprigs of rosemary.