I have to have a cake to celebrate summer, I adore baking and sweet things so it seems inevitable that I should find an excuse to bake something and the mid month of summer seems like a perfect reason to me to get out my cake tins. My cake of choice in July is most certainly a delicate vanilla and rose sponge, filled with fresh fruit and perhaps even some cream! It’s the perfect recipe to whip up on a drizzly summer afternoon when everyone is need of some comfort and nostalgia. This cake certainly delivers.
Here is my recipe for a Summer Sponge Cake with Rose and Vanilla.
115g Self raising flour (I’m gluten free so I use Doves gluten free self raising flour)
115g soft butter
115g golden caster sugar
1 tsp baking powder
2 large eggs
1 tsp Vanilla extract
1/2 tsp rose water
Add all the ingredients to a Kitchen Aid bowl or food processor. Beat together for a few minutes until combined. Pour the batter into lined tins and bake at 170 C or gas mark 3 for approx 25 minutes or until a cake skewer comes out clean. Remove the cakes from their tins and let cool on a wire rack until completely cool. Sandwich the cakes together with rose and strawberry jam and add cream and fresh berries if desired.
You can make rose water at home with a bit of patience-there’s a recipe for homemade rose water in my new book, The Garden Apothecary.