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Rosewater & Raspberry Sponge Cake


  • 225g unsalted butter, softened, plus extra for greasing
  • 225g golden caster sugar
  • 4 medium eggs, beaten
  • 1 tsp vanilla extract
  • 225g self-raising flour, sifted
For the rose cream filling
  • 150ml double cream
  • 1 tsp rosewater
  • 4 tbsp raspberry jam
  • 150g raspberries, slightly crushed
For the rose icing
  • 175g icing sugar, plus extra for dusting
  • ½ tsp rosewater
To decorate
  • Dried rose petals
  • Handful raspberries

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