English Rose Cake
A sweet and fluffy raspberry and rose cake, with rose and raspberry buttercream and a raspberry glaze.... that will leave all mouths drooling!
Ingredients for the cake
- 8.oz sifted self raising flour
- 8.oz of granulated sugar or golden caster sugar
- 8.oz unsalted butter (room temperature)
- 2 tsp of a good quality vanilla extract
- 1 1/2 tsp of baking powder
- 4 eggs (beaten)
Preheat our oven to 160C fan or gas mark 3.
Grease two 20cm round cake tins and line with baking parchment (leave some extra parchment on the sides of the cake tins, so that its easier to remove the cake once baked.
In a mixer cream the butter and sugar together until light in colour and fluffy. If you do not own a mixer beat the mix with a wooden spoon until it is at the desired texture and colour, warning you might grown extreme arm muscles in the process.
Once you have finished mixing, slowly drip in the beaten eggs to the mix while stirring thoroughly. Do NOT worry if the mix begins to curdle! it may look gross but I promise it will still taste lovely.
Add your baking powder to the mix and sift in your flour. Fold the flour and baking powder gently into the mix (by folding the flour in gently you avoid knocking the air bubbles that the mix has in, if you knock the air bubbles out the cake won't rise correctly.
Now the mix has finished, split the mix between the two lined and greased cake tins. Smooth down the mixture until it is even. Place in the pre - heated oven for 20 minutes.
Don't peak in the oven while it is cooking! or the cake will deflate, Go make yourself a cuppa tea and have courage!
Now that you have finished your tea, and the timer has bleeped! Get a metal skewer (or a fork) and press it into the middle of one of your cakes. If the skewer come out clean with no mix on it is ready to take out! if there is mix left on the skewer place the cakes back in the oven and leave for another 5 minutes. When the cake is cooked take it out of the oven and leave it on the counter while it is still in the tin, leave it in the tin for 20 minutes. When the twenty minutes is up gently remove the cake from the tin by using the extra parchment to hoist it up! place the cakes on a metal cooling rack and leave until stone cold! (any heat from the cake will make the icing melt and drip off!) The cooling should take 1-2 hours.
Ingredients for the rose buttercream filling
- 5.oz of butter (room temperature)
- 10.oz icing sugar (sifted)
- 2 tsp of rose flavouring (or rose water to taste)
- 1 tbsp on raspberry jam or 2 tbsp of raspberry sauce
Beat the butter until very soft, add the icing sugar and mix until combined and thick! be careful not to completely cover yourself in the icing sugar like I regularly do. Add the rose flavouring and your chosen jam or raspberry sauce mix until a glorious shade of pink!
Ingredients for the raspberry glaze
- 7.oz of icing sugar
- 3 tbsp water
- A handful of frozen raspberries or fresh raspberries
- A drop of red food colouring
mix.
Time to assemble!
Get a plate or a cake board for your base, Place one of the cakes on the plate. Using a palate knife spread your buttercream over the middle of the cake, keeping the sides clean. Now place your second cake on top of the buttercream icing making sure it looks even. Pour your raspberry glaze over the top of the cake letting it drip down the sides if your heart desires.
Your English Rose Cake is now complete! I finished my cake with homemade fondant roses for a extra rosey touch! fresh raspberries would also be a lovely decoration to complete this cake.
Until next time! Keeeeeeep baking!
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