Recipe submitted by Julia’s Kitchen, which donated its workshop for the charity’s recipe competition
Rose & Raspberry Little Cream Sponges
175g unsalted butter
175g caster sugar
3 large eggs, beaten
150g self raising flour
25g cornflour
1 teaspoon baking powder
2 tablespoons of rosewater
Filling:
300ml double cream
2 tablespoons of rosewater
Raspberry jam
Topping:
Sifted icing sugar
Fresh raspberries Preheat the oven to 160c/325f/gas 3. Grease a 12 hole muffin tin with a little butter.
Beat together the butter and sugar until pale and fluffy.
Gradually beat in the eggs.
Sift in the flours and baking powder, gently folding into the mixture until it is fully incorporated.
Divide the mixture into the muffin tray. Cook for about 20 mins, cool the cakes on a wire rack.
Whip the cream until it forms soft peaks. When the cakes are cool spread one cake with jam and whipped cream and then top with another cake.
Top with berries and dust with sifted icing sugar.
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