Well, this week I’ve indulged in a spot of baking. There is nothing particularly usual in thus as  I love a good sponge cake, but this week I did not beat my sponge mixture by hand, but in my ‘new’, food mixer. When I say a new mixer what I really mean is a 1970’s Kenwood Chef. I have had the modern mixers, but to be fair they are not as robust or well-made as the old ones, so when I was have a mooch around a little retro and vintage shop in Aberystwyth, I was delighted to find a vintage Kenwood mixer with all the attachments, including the mincer. You won’t be surprised to hear that as soon as I got home, I washed the mixer and delved straight into making a sponge cake.

As I say I am a great cake fan. indeed a wedge of moist sponge cake in any form will do me just fine, but when I fancy something special I always make either a boozy coffee cake or a rose and raspberry sponge. My Rose and Raspberry Sponge is always a hit with  my family and it is super easy to make.

I use nut-free marzipan in this recipe, but you can you a standard natural coloured almond marzipan if you prefer.


225g unsalted butter, softened, plus extra for greasing

225g golden caster sugar

4 medium eggs, beaten

1 tsp natural lemon essence

225g self-raising flour, sifted

For the rose cream filling

150ml double cream

  • tsp rosewater
  • 4 tbsp raspberry jam

To decorate:


Nut Free Marzipan


crystalised rose petals

handful raspberries

icing sugar



  1. Pre-heat the oven to 180C/160C fan/gas 4. Lightly grease two 20cm cake tins and line with baking parchment. In a mixing bowl, cream the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time, scraping down the side of the bowl after each addition. If the mixture starts to curdle, add 1 tsp flour. Add the lemon essence, mix in half the flour, then fold in the rest.
  2. Divide the mixture between the cake tins and bake for 20-25 mins – a skewer inserted into the middle of the cakes should come out clean. Leave to cool in the tins for 10 mins, then turn out onto a wire rack to cool completely.
  3. Meanwhile, make the filling. Whisk the cream to soft peaks, adding the rosewater gradually, then fold in the jam, being careful not to over-mix.
  4. Place one of the sponges on a serving plate and carefully top with the cream mixture, then top with the other sponge.
  5. For the topping, roll out the nut free marzipan and cover the cake.
  6. Arrange the rose petals and scatter raspberries on top and dust with icing sugar.


Well, I have a mixer standing idle so I’m going to get back to the cake making!