Ingredients
- 250 g unrefined golden caster sugar
- 250 g unsalted butter (softened)
- 4 medium free range eggs
- ½ tsp rose water
- 250 g self raising white flour
- 300 g icing sugar (plus extra for dusting) (filling)
- 150 g unsalted butter (softened) (filling)
- ½ tsp rose water (filling)
- 4 tbsp strawberry jam (filling)
Directions
- 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.
- 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.
- Finally carefully fold in the flour until evenly mixed.
- 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.
- 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.
- 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.
- 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.