Copyright: Aimee Twigger, www.twiggstudios.com, instagram.com/twiggstudios
Ingredients
- 285 grams unsalted butter
- 285 grams of brown sugar, plus 2 tablespoons
- 5 eggs
- 285 grams of flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 400ml whipping cream
- 3 tablespoons icing sugar
- Jam
- Edible rose petals
- Egg white
How to make
- Prepare four baking tins (two with a diameter of approximately 23 cm and two with a diameter of approximately 28 cm) and grease them with butter.
- Preheat the oven to 180 °C.
- Mix the butter and sugar to form a creamy and pale mixture. First blend the sugar through the butter with a fork, and then mixed with an electric mixer. This avoids covering the entire kitchen in sugar.
- Add the eggs one by one. Make sure that each egg has been incorporated before adding the next.
- Then add the vanilla extract.
- Sift the flour and the baking powder over the butter and sugar mixture, and gently fold it into the mixture with a spatula.
- Pour the mixture into the four greased baking tins. Bake the smaller cakes for 20 minutes. The larger cakes may need a little longer.
- Then leave the cakes on a rack to cool.
- To make the filling: beat 400 ml of double cream and 3 tablespoons of icing sugar until almost stiff.
- Start with the big cakes. Spread jam on the cakes and add the cream over the top.
- Place the large cakes on top of one another, and do the same with the smaller cake layers. Place the small filled cakes on top of the large cakes.
- Sift icing sugar over the sponge cake and decorate with raspberries and candied rose petals*.
- How to candy rose petals: brush egg white on each petal and then dip in the caster sugar. Leave the petals to harden. Note: make sure you buy edible rose petals.
View this recipe and other great recipes on the website of Twigg Studios.
*Note: Edible flowers are produced in a special way to make them fit for human consumption. The (cut) flowers and plants that you can buy in the shop are not suitable for consumption.
