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Summer Berry Cake with Crystallised Rose Petals

Summer Berry Cake with Crystallised Rose Petals

Brought to you by: Tate & Lyle Cane Sugars
    12 serving

Prep time:

Cook time:

Serves: 12

Pretty as a picture, this glorious, light-as-a-feather sponge cake, filled with juicy summer berries and strewn with crystallised rose petals, makes a dramatic centrepiece for all sorts of celebratory occasions.
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Ingredients

  • 350g unsalted butter , softened
  • 350g golden caster sugar, plus 3 heaped tbsp for the rose petals and 1 1/2 tbsp for the filling
  • 6 large eggs , at room temperature, beaten
  • 350g self raising flour
  • 1 medium egg white, for the rose metals
  • 200ml double cream
  • 150g raspberries
  • 150g blackberries
  • 50g blueberries
  • 1 dusting Tate & Lyle Icing Sugar , to serve

Recipe tips / Prepare ahead

You will need 3 x 20cm sandwich cake tins, greased and lined with parchment paper for this recipe, along with one unsprayed rose.

Method

Step 1

Preheat the oven to 170C/150 Fan/Gas 3.

Step 2

Put the butter and sugar in the bowl of an electric mixer and, using the beater attachment, beat at high speed for 5 minutes until really soft and creamy. Scrape down the sides from time to time.

Step 3

Next, add the beaten egg little by little, about a dessertspoon at a time, makign sure that it has been well incorporated before you add the next amount. If the mixture does curdle, just beat in a little flour to bring it back together again.

Step 4

Next, sift a quarter of the flour over the creamed cake mixture and, using a large metal spoon, gently fold it in. Don't be tempted to fold in any more or you will end up with small pockets of flour in the mixture. Repeat, sifting the flour each time over the mixture.

Step 5

Divide the mixture between the cake tins and smooth the tops with a flat-bladed knife to mae a very gentle hollow in the middle which will prevent the cakes from peaking too much. Unless you have two ovens, you will have to bake the cakes on the bottom, middle and top shelves of the oven for about 25-30 minutes, swapping the cakes around every 10 minutes so they cook evenly. They are ready when golden brown, well rised, and the tops of the cakes spring back when lightly touched. Remove, cool in their tins for a few minutes then turn out, remove the paper and cool completely on a wire rack.

Step 6

Lightly beat the egg white in a bowl with a fork and place the sugar in another small bowl. Remove the petals from the rose and, one at a time, lightly brush them all over with the egg white. Dip them in the sugar to evenly coat, lay them out on a plate and leave in a cool place to dry for 1-2 hours, or longer if you can.

Step 7

In a bowl, lightly whisk the cream and sugar together until it just holds its shape in soft peaks. Divide it between 2 of the cakes, spreading to the edges, then scatter over the fruit. Place the last cake on top and carefully lift onto a serving plate. Lightly dust the top layer with icing sugar before decorating with the crystallised rose petals and serving.

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