250g Self Raising Flour
250g Butter or Baking Margarine
250g Caster Sugar
1tsp Vanilla Essence
150g Cream Cheese
100g Softened Butter
200g Icing Sugar
1.5tsp Rose Water
A tiny bit of pink food colouring
I’ve not used rose water in a cake before, but it has made the icing on this cake so light and delicate – as you would imagine a rose should taste (it won’t, so don’t be tempted). I used a deep 6 inch tin and cut the sponge into 3, but 2 standard 7 inch sandwich tins will work perfectly – just reduce the baking time by 10 mins
You may also like
Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...
This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...
This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...