Rosewater and raspberry feather-light sponge cake

Feather-light sponge cake decorated with Turkish delight, rose petals and raspberries.
Feather-light sponge cake decorated with Turkish delight, rose petals and raspberries. Photo: Supplied

Sponge cake is often 'feared' by the cook. A good electric mixer, 8 minutes of beating and a perfect oven temperature are the secrets for its success. NEFF's CircoTherm will make this sponge cake perfect.

Ingredients

plain flour, for dusting

4 eggs, room temperature

160g caster sugar

150g cornflour

30g custard powder

1 tsp cream of tartar

½ tsp bicarbonate of soda

400ml thickened cream

1 tbsp rosewater

2 tbsp caster sugar, extra

1 punnet fresh raspberries

2 pieces of Turkish delight, cut into small cubes

1 tbsp dried rose petals

Method

1. Preheat oven on CircoTherm at 170C (in a NEFF oven and also 170C in a regular oven) and place wire rack on level 2. Grease two deep 22cm round cake tins; lightly coat the sides and base of the tins with flour and tap out the excess.

2. Place eggs and sugar in the bowl of an electric stand mixer. Beat with the whisk attachment for 8 minutes or until thick and creamy. The mixture should form thick ribbons when the whisk is lifted.

3. While beating the eggs and sugar, sift the dry ingredients twice onto a piece of paper. Sift the flour mixture on to the top of the egg mixture. Using a large wire whisk, lightly and quickly fold the flour mixture into the egg mixture.

4. Pour mixture evenly into the prepared cake tins. Cook sponges, side by side, on the wire rack for 18 minutes or until sponge springs back when touched lightly and sides have released from the tins. Remove sponges from the tins immediately and allow to cool right way up on a cooling rack.

5. Beat cream, rosewater and sugar with an electric mixer until firm peaks form. Cut each sponge horizontally into two layers. Place one layer onto a serving plate and spread ¼ of the cream evenly on top. Top with another sponge layer and spread ¼ of the cream evenly on top. Repeat again and then place the last sponge layer on top of cream. With remaining ¼ of the cream, spread on top and sides to achieve a nude cake finish.

6. Decorate top of the sponge cake with raspberries, Turkish delight and rose petals.

Note: Sponge cakes can be baked and layered with cream the day before and kept in the refrigerator. Decorate with raspberries, Turkish delight and rose petals just before serving. Using the correct tin size is important when cooking a sponge. A different size tin will increase or decrease the cooking time.