A stunning, flavoursome sandwich sponge cake recipe.
This really is one of the loveliest cakes I’ve ever baked. It’s an adaptation of Vanessa Kimbell‘s superb recipe, without which I would never have thought of combining these three splendid ingredients.
The rose petals are from my Greens of Devon.pack, and as ever I’d never advise anyone to cook with rose petals that come from a florist as you might as well just pour the contents of your cleaning cupboard into your cake tin. Greens of Devon sell edible flowers, or else use flowers from your garden that you haven’t sprayed with anything. And the rhubarb is from my own plot. And if you have hens, of course a cake is a perfect way of using up some of those eggs.
- 250g butter
- 250g caster sugar
- 1 tsp ground cardamom
- 4 large eggs
- 250g self-raising flour
- 200ml double cream
- 10 rose petals
- 200g stewed rhubarb
- 140g butter
- 280g icing sugar
- 1-2 tbsp milk
- 20 rose petals
- Whisk together the butter, sugar and cardamom until well-mixed and fluffy. Then beat in the eggs one at a time, followed by the flour.
- Spoon the mixture into two round sandwich cake tins, and cook for 20-25 minutes at 190 degrees/gas mark 5.
- While the cakes are baking you can prepare the icing and filling, but don’t think about applying them to the cake until it is entirely cooled. Cream together the butter, icing sugar, as much of the milk as you need (you may not need all of it) and 10 of the rose petals with a whisk until the icing is thick and forms nice peaks. Whisk the double cream with its rose petals until thick and rigid.
- When the cakes are cool, spread the rhubarb compote thickly on top of one, then add the cream. Place the second cake sandwich on top, then cover in the icing using a pallet knife or similar for a rugged effect. Decorate with the remaining rose petals in whatever stylish pattern you fancy.