Big Cakes: White Chocolate and Cardamom Rosewater Sponge

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

This is very delicately flavoured and the tastes of white chocolate, cardamom and rosewater marry beautifully. White chocolate ganache, which forms the Alling, can be tricky. I’ve had my best success using Swiss white chocolate.


For the Cake

  • 130 g unsalted butter, softened, plus more for the tin
  • 20 green cardamom pods
  • 170


Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. I make this cake in a heart-shaped tin measuring 23cm at its widest point and 6.5cm deep, but otherwise use a 20cm diameter, 7.5cm deep, round tin. Butter the tin very well, then line with baking parchment.