Tomorrow I’ll share the fish course with you but today has been a cake day – it started with good intentions but as I found myself suffering from a creative block I thought I’d share my first cake recipie with you!
Rose and Raspberry sponge
(it’s a good old victoria sandwich with a twist.)
I know everyone debates the best way to make a sponge cake – I prefer this way, it usually turns out nice and light and is dead easy!
3 large eggs
6oz self-raising flour (I find Sainsbury’s taste the difference extra fine sponge flour best)
6oz caster sugar
lots of raspberry jam, or, double cream and fresh raspberries
- Preheat the oven to 190c/gas mark 5
- Put the butter (make sure it’s really soft) and sugar into a bowl and cream until smooth using a wooden spoon.
- Breat the eggs in a seperate bowl and add two capfuls (about 1tsp) of rose water. Depending on your personal taste this will vary. Adding the egg little by little beat into the butter/sugar mixture. (really go for it here and get plenty of air into it)
- Once all the egg has beeen beaten in add the flour and fold in with a metal spoon.
- Split the mixture between two greased and floured cake tins. Bake for 20mins or thereabouts until golden. (usually takes no more time but to check insert a skewer into the cake and it’s ready when the skewer comes back clean)
- Cool on a wire rack. Once cool add the filling (if the cake needs to keep, jam is the better option!)
Seafood course tomorrow!