Rosewater sponge with strawbery compote

Rosewater SPONGE WITH strawbery compote



1.Make strawberry compote; place strawberries, caster sugar and rose water in a medium saucepan; bring to the boil. Cook, stirring occasionally, over medium heat, for 10 minutes or until strawberries soften and liquid is syrupy. Cool.
2.Preheat oven to 180°C/350°F. Grease two 15cm (6-inch) round cake pans; line base and side with baking paper.
3.Sift half the flour three times into a small bowl. Repeat with remaining flour in another small bowl.
4.Beat 3 eggs, half the caster sugar and half the rosewater in a small bowl with an electric mixer until thick, pale and tripled in volume. Sift one bowl of sifted flour over egg mixture; using a large metal spoon, fold flour through egg mixture. Fold in half the melted butter. Divide mixture between pans.
5.Bake cakes for 15 minutes, swapping pans from top to bottom, halfway through cooking time, or until cake pulls away from the side of the pan slightly. Stand cakes in pans for 5 minutes before turning, top-side down, onto lightly greased baking-papercovered wire racks to cool.
6.Wash and dry cake pans; grease then line base and side. Repeat steps 3, 4 and 5 with remaining flour, eggs, caster sugar, rosewater and butter. You need four cakes in total.
7.Beat cream, sifted icing sugar and extract in a small bowl with an electric mixer until soft peaks form.
8.Place one cake on a plate; spread with one-third of the compote and one-third of the cream. Repeat layering with remaining cakes, compote and cream, finishing with a cake. Decorate with rose petals; dust with a little extra icing sugar.

If you like, you can insert skewers into the cake to hold the layers in place while slicing. Cut through the top two cake layers and serve as a portion; cut through the bottom two cake layers as a second portion.


Related stories