Raspberry & Rose Sponge Cake

Mother's Day Raspberry & Rose Cake
20th March 2017

Mother’s Day Raspberry & Rose Sponge Cake

Make something special this Mother’s Day for that super special lady in your life with our delightfully delicate Raspberry and Rose Cake. 


You will need: x2 20cm cake tins, greaseproof paper, x3  mixing bowls, electric whisk, saucepan, sieve.

For the cakes

  • 240g unsalted butter at room temperature
  • 330g golden caster sugar
  • 4 large free range eggs
  • 200g full fat natural yoghurt
  • 130g plain four
  • 1.5tsp baking powder
  • ½ tsp vanilla extract
  • ½ tsp rose water

For the syrup and decoration

  • 90g golden caster sugar
  • ¾ tsp of rose water (more or less to taste)
  • 60ml room temperature water
  • 50g fresh raspberries plus extra to decorate (you can use frozen, but defrost fully before use)
  • 160g icing sugar
  • ½ tsp vanilla extract
  • 200ml whipping cream
  • Sugared or dried rose petals to decorate


  1. Pre-heat the oven to 160c, gas mark 3.  Lightly grease and line the baking tins.
  2. Combine all of the cake ingredients in a large mixing bowl and whisk well until smooth and lump free.
  3. Divide the mixture between the 2 cake tins and bake for 45 mins until golden in colour and a skewer when inserted comes out clean.   Leave to cool for 10mins in the tins before turning out onto a wire rack to cool completely.
  4. Whilst the cakes cool you can make the syrup. Put the sugar into the saucepan along with the water and heat gently until the sugar is dissolved.   Once dissolved, turn up the heat and let the liquid bubble until syrup like in consistency. Remove from the heat
  5. Gradually add the rose water, cautiously testing to see if more is needed.
  6. Check the cakes are cool and if so, poke a few holes in the sponges.  This will allow the syrup to soak down creating a moister, more flavoursome sponge.
  7. Spoon over the cakes half of the rose syrup and set the rest aside.
  8. Add 1tbs of the remaining syrup to the raspberries and crush them with a fork. Sieve the raspberry puree and throw away the seeds
  9. Sieve in the icing sugar and mix to form a smooth icing. 
  10. In another mixing bowl, add x1 tablespoon of the rose syrup plus the vanilla to the whipping cream and whip until you form stiff peaks.
  11. Assemble the cakes.  Place x1 cake on a cake stand and spoon on the whipped cream.  Gently place the remaining raspberries on top.  Place the 2nd cake on top.
  12. Drizzle the icing over the top so that it runs down the sides and finish with dried or sugared rose petals.