This cake is made with two 6″ sponges infused with rose water, drizzled with rose syrup and filled with raspberry conserve and raspberry flavoured buttercream. The cake was layered and decorated for a birthday but would be equally delicious and pretty served simply as a filled sponge.
Raspberry and Rose Cake
For the two 6″ sponges:-
225g Butter (softened)
225g Caster Sugar
4 Large Eggs, beaten
225g Self Raising Flour
1 Teaspoon Rose Water
Drop(s) of pink food colouring
Pre heat the oven to 160c and line two 6″ round cake tins.
Beat the sugar and butter together well, slowly add the beaten eggs then fold in the flour. Finally, stir in the rose water and colour. Divide between the two cake tins and bake for between 20-30 minutes.
To make a rose syrup I used 1 tablespoon of rose petal sugar with 1 tablespoon of water and boiled it for a few minutes. This was then drizzled over the cakes as they were taken from the oven and still warm. The cakes were then left to cool completely before slicing each one in half horizontally. The four layers were then placed on top of each other with raspberry conserve or raspberry buttercream between each layer.
For Raspberry Buttercream:-
150g Butter, softened
250g Icing Sugar
2 Tablespoons Raspberry Conserve
Beat all the ingredients together well for a few minutes.
I used some of the buttercream to fill the cakes then used some to cover the whole cake. The cake was put in the fridge for about twenty minutes to firm the buttercream.
Finally, I added more raspberry conserve and a drop of pink food colour to the remaining buttercream and used it to decorate the outside of the cake. I added pink sugar sprinkles and some sugar roses to finish it off.