Rose Cake Recipe
Uploaded by Renshaw Baking
- 200 g unsalted butter - softened
- 200 g caster sugar
- 1 pinch salt
- 1 tsp vanilla extract
- 4 medium eggs - lightly beaten
- 200 g self-raising flour
- 75 ml water
- 75 g caster sugar
- 1 tsp strawberry flavouring
- 1600 g Renshaw Vanilla Frosting
- Strawberry flavouring
- Red food colouring
Pre- heat the oven to 180°C/350°F/gas mark 4.
Grease the sides and bases of two 20cm sandwich tins and line both bases with a disc of baking paper.
Place the unsalted butter, caster sugar, salt and vanilla extract into a mixing bowl and cream together until light and fluffy.
Add the beaten eggs gradually, lowering the speed of mixing whist adding the eggs then increasing the speed to incorporate. If the mixture begins to separate or curdle beat in 2 to 3 tablespoons of the flour and then continue to add the remaining beaten egg.
When all the egg has been added, sift the self-raising flour into the mixture and fold in using a large metal spoon or a spatula until the mixture is just combined.
Divide the mixture equally between the two prepared sandwich tins and place in the middle of the oven for 15 to 20 minutes. The sponges are cooked when the sides begin to shrink away from the edges of the tin, the top is golden brown and when pressed lightly on the surface with the finger tips the sponge springs back.
Whilst the sponges are in the oven prepare the sugar syrup, place the water, caster sugar and strawberry flavouring into a small pan and bring to the boil. Reduce the heat and simmer until the sugar has completely dissolved. Leave to one side to cool.
Once baked, remove from the oven and using a pastry brush cover the surface of both the warm cakes with the strawberry syrup.
Once cooled, remove from the tins and leave to cool completely on a wire rack. Once cool, wrap the sponges in cling film and leave over night at room temperature.
Mix a few drops of strawberry flavouring into 2 pots of Renshaw Vanilla Frosting depending on how strong you'd like the flavour.
Add a small amount of red food colouring to the now strawberry flavoured frosting to create a pink colour.
Sandwich the sponges together with the pink frosting and place on a cake board.
Cover the entire cake with a layer of pink frosting to provide a good base for the piped roses. Leave to chill in the fridge for 15 minutes.
Fill one side of a duo piping bag with star nozzle with the pink frosting and the other side with vanilla frosting to provide a two colour effect to the piped roses.
Remove the cake from the fridge. Starting in the centre of the cake pipe one round rosette, starting from the inside and working out.
Using this as a guide, pipe a line of evenly sized rosettes across the sponge. Continue piping lines of roses alongside the first line keeping the roses neat and evenly sized until the cake is covered.