Mini strawberry and rose water sponge cakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the sponges
- 250 g Unrefined golden caster sugar
- 250 g Butter (unsalted) softened
- 4 Egg(s) (free range) medium
- ½ tsp Rose water
- 250 g Self-raising white flour
For the filling
- 300 g Icing sugar plus extra to dust
- 150 g Butter (unsalted) softened
- ½ tsp Rose water
- 4 tbsp Strawberry jam
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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).
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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.
For this step you'll need:
- 150g Butter (unsalted) softened
- 250g Unrefined golden caster sugar
- 4 Egg(s) (free range) medium
- ½tsp Rose water
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3
Finally carefully fold in the flour until evenly mixed.
For this step you'll need:
- 250g Self-raising white flour
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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.
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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.
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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.
For this step you'll need:
- 300g Icing sugar plus extra to dust
- 150g Butter (unsalted) softened
- ½tsp Rose water
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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 this step you'll need:
- 4 tbsp Strawberry jam