Mini strawberry and rose water sponge cakes - recipe


Mini strawberry and rose water sponge cakes

  • Prepare

  • Serves
    12

  • Cook

  • Skill
    Easy

5.0

Ingredients

For the sponges

For the filling

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  1. 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. 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
  3. 3

    Finally carefully fold in the flour until evenly mixed.

    For this step you'll need:

    • 250g Self-raising white flour
  4. 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. 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. 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
  7. 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

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