Name: Rose Petal Sponge
Yield: Serves 8
Ingredients: 60 g butter, plus extra for greasing; ½ teaspoon vanilla extract; 115 g plain flour; 4 large free-range eggs, (at room temperature); 150 g caster sugar; 1½ level tablespoons cornflour; 1 x 284 ml carton double cream; roughly 150 g rose petal jelly; frosted rose petals (see page 220); 1-2 teaspoons icing sugar, sifted

Preparation info

Serves
8

Difficulty
Medium

Appears in

What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

About

This cake is heaven-sent from the angels’ tea trolley. It may be a bit girlie, but, hey, I can live with that. As sponges are not my forte, the following cakey directions are from the excellent Justine Pattison, my tireless kitchen aid. Her sponges float from the plate, whereas mine have been known to dent car doors.

Ingredients

60 g butter, plus extra for greasing
4 large free-range eggs, (at room temperature)
150 g</

Method

Unless you are lucky enough to own 3 x 18cm loose-based sandwich tins, you’ll need to cook the sponges in 2 batches. Preheat the oven to 180°C/350°F/Gas 4. Line the bottom of 2 x 18cm loose-based sandwich tins with baking paper. Butter the tins generously on the bottoms and sides to pr

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of