I love a slice of moist sponge cake in any flavour, but when I fancy something special I always make either a boozy coffee cake or a rose and raspberry sponge. My Rose and Raspberry Sponge is always a hit with my family and it is super easy to make.
I use brandy marzipan in this recipe, but you can you a standard natural coloured almond marzipan if you prefer.
Recipe
225g unsalted butter, softened, plus extra for greasing
225g golden caster sugar
4 medium eggs, beaten
1 tsp natural lemon essence
225g self-raising flour, sifted
For the rose cream filling
150ml double cream
tsp rosewater
4 tbsp raspberry jam
To decorate
Brandy Marzipan
Crystalised rose petals
Raspberries
Icing sugar
Method
- Pre-heat the oven to 180C/160C fan/gas 4.
- Lightly grease two 20cm cake tins and line with baking parchment.
- In a mixing bowl, cream the butter and sugar together until pale and fluffy.
- Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition.
- If the mixture starts to curdle, add 1 tsp flour.
- Add the lemon essence, mix in half the flour, then fold in the rest.
- Divide the mixture between the cake tins and bake for 20-25 mins – a skewer inserted into the middle of the cakes should come out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
- Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater gradually, then fold in the jam, being careful not to over-mix.
- Place one of the sponges on a serving plate and carefully top with the cream mixture, then top with the other sponge.
- For the topping, roll out the marzipan and cover the cake.
- Arrange the rose petals and scatter raspberries on top and dust with icing sugar.
This cake is a real crowd pleaser and is something a little different!
