rosewater and raspberry sponge cake

We all like sponge cake, especially those with a sweet tooth, but today we will improve a little bit the classic recipe of sponge cake, by adding a more delicate, floral twist to it. Dried rose petals, rose icing and raspberries make a real showstopping decoration. This stunning floral layered cake, flavored with rosewater is an incredible cake that is perfect for summer tea parties, birthday bashes or just when you want your special someone to say WOW! Enjoy cooking it and enjoy eating it! The holidays are approaching and you have to cook a lot of things. Surely you need a dessert as the centerpiece. So how about a rosewater and raspberry cake? Let's start by shopping for all the necessary ingredients! In a bowl mix unsalted butter with golden caster sugar. Then add the eggs, the self rising flour and the vanilla extract. Pour the batter into a round tray and bake it in the oven until it rises. Get the cake sponge out of the tray and cut it in half with a knife. Separately mix some double cream with rose water and icing sugar with rose water as well. Take a slice of cake sponge, spread the rose water cream and the icing on top, then put a layer of fresh raspberries. Cover it up with the other half of the cake sponge and spread raspberry jam. Decorate with rose petals and raspberries and a rose as the centerpiece. Good luck playing this game!