Welsh Witterings; Rose and Raspberry Sponge Cake and Vintage Mixers
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
Nut Free Marzipan
crystalised rose petals
- 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.
- 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.
- 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.
- Place one of the sponges on a serving plate and carefully top with the cream mixture, then top with the other sponge.
- For the topping, roll out the nut free marzipan and cover the cake.
- 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!