Rosewater & raspberry sponge cake

• unsalted butter↗225g g

  softened, plus extra for greasing

• golden caster sugar↗225g g
• medium eggs↗4

  beaten

• vanilla extract↗1 tsp tsp
• self-raising flour↗225g g

  sifted

• double cream↗150ml ml
• rosewater1 tsp tsp
• raspberry jam↗4 tbsp tbsp
• raspberries↗150g g

  slightly crushed

• icing sugar↗175g g

  plus extra for dusting

• rosewater½ tsp tsp
• dried rose↗

  petals

• handful raspberries↗

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a large mixing bowl, beat 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 vanilla extract, mix in half the flour, then fold in the rest.

2. 2

   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.

3. 3

   Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater as you go, then fold in the jam, being careful not to over-mix.

4. 4

   Place one of the sponges on a serving plate and top with the cream mixture. Scatter with the raspberries, then top with the other sponge.

5. 5

   For the icing, mix together the icing sugar, 2 tbsp water and the rosewater, and stir in the juice from a few crushed raspberries. Drizzle over the cake, arrange the rose petals and the remaining raspberries on top and dust with icing sugar.