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45Total Time
20Prep Time
25Bake Time

Mini Strawberry & Rose Water Sponge Cakes

Quick and easy

2 Reviews

  • Nut Free
  • Vegetarian

About the bake

These pretty little Strawberry & Rose Water sponge cakes are delicately flavoured with rose water. They are easy to make and are perfect for afternoon tea with friends or to give as a gift.

45Total Time
20Prep Time
25Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4) and grease and base line a 12 hole loose bottomed cake tin with baking parchment (We used a tin from Lakeland).

  2. Step 2:

    Place the butter and caster sugar in a bowl and cream together until pale and fluffy. Add the eggs one by one beating well in between each addition, then add the rose water.

  3. Step 3:

    Finally carefully fold in the flour until evenly mixed.

  4. Step 4:

    Spoon the batter into the cake tin until each hole is 2/3 full. Then place in the oven and bake for 20-25 minutes or until a skewer comes out clean and the sponges are golden brown and springy to the touch.

  5. Step 5:

    Remove from the oven and leave to cool. Use a small round ended knife to loosen the sponge from the side of the tin and then carefully remove each sponge from the tin and leave to cool on a cooling wire.

  6. Step 6:

    To make the buttercream place the icing sugar and butter in a bowl and beat together slowly, then turn the speed up and beat until pale and fluffy. Add the rose water and beat again.

  7. Step 7:

    When the cakes are cool cut each one in half widthways and spread a layer of strawberry jam on one half and buttercream on the other half and sandwich together. Finish with a dusting of icing sugar.


  • For the Sponge

    • 250g Billington's Unrefined Golden Caster Sugar
    • 250g Unsalted butter (softened)
    • 4 Medium free range eggs
    • 1/2 tsp Nielsen-massey rose water
    • 250g Self raising white flour
  • For the Filling

    • 300g Silver spoon icing sugar (plus extra for dusting)
    • 150g Unsalted butter (softened)
    • 1/2 tsp Nielsen-massey rose water
    • 4 tbsp Strawberry jam


  • 12x Hole loose bottomed cake tin
  • Large mixing bowl
  • Skewer

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