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Rosewater & Raspberry Sponge Cake Recipe

Home » Written Recipes » Recipes » Desserts » Cakes » Rosewater & Raspberry Sponge Cake Recipe
Rosewater raspberry sponge cake

Serving Details

Servings: 8-10 slices

Portion Size: 1 slice per person

Recipe Description

Experience a delightful blend of flavors with this Rosewater & Raspberry Sponge Cake. The light and airy sponge is infused with the aromatic essence of rosewater and layered with fresh raspberries, creating a beautiful and delicious cake perfect for any celebration.

Cooking Time

  • Preparation Time: 20 minutes
  • Baking Time: 25-30 minutes
  • Total Time: 50-60 minutes

Ingredients

Cake Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1/2 cup milk
  • 2 tbsp rosewater
  • 1 tbsp baking powder
  • 1/4 tsp salt

Filling and Frosting

  • 1 cup fresh raspberries
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the rosewater and milk.
  4. In another bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  7. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  8. Once the cakes are cool, place one layer on a serving plate. Spread a layer of whipped cream on top and sprinkle fresh raspberries.
  9. Place the second cake layer on top and frost the top and sides with the remaining whipped cream. Garnish with additional raspberries.

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 4g
  • Carbohydrates: 36g
  • Fat: 14g
  • Saturated Fat: 8g
  • Sugar: 18g
  • Fiber: 1g
  • Sodium: 120mg

Frequently Asked Questions

Can I use dried raspberries?

Dried raspberries can be used, but fresh raspberries provide a better texture and flavor.

Is rosewater essential for this recipe?

Yes, rosewater is essential for the unique flavor profile of this cake. You can adjust the amount to taste.

How should I store the cake?

Store in an airtight container in the refrigerator for up to 3 days.

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