




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.
Method
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).
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.
Step 3:
Finally carefully fold in the flour until evenly mixed.
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.
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.
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.
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
- 250g Billington's Unrefined Golden Caster Sugar
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
- 300g Silver spoon icing sugar (plus extra for dusting)
Utensils
- 12x Hole loose bottomed cake tin
- Large mixing bowl
- Skewer
Recipe Reviews
it was nice
Absolutely delicious! I've made this many times for my family and oh my gosh is it good. Great recipe
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
- 250g Billington's Unrefined Golden Caster Sugar
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
- 300g Silver spoon icing sugar (plus extra for dusting)
Utensils
- 12x Hole loose bottomed cake tin
- Large mixing bowl
- Skewer