Skip to main content
Strawberry-and-Rosewater-Mini-Sponge-Cakes-SQUARE-1.jpg
45Total Time
20Prep Time
25Bake Time
12Serves
Easy

Mini Strawberry & Rose Water Sponge Cakes by Nielsen-Massey

Quick and easy

1 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
12Serves
Easy

Method

  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.

Ingredients

  • 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

Utensils

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

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.