Denise Tollyfield 20 min. 25-30 min.

200g soft margarine10172861_279829212184169_1809624219104785474_n

200g caster sugar

4 eggs, lightly beaten

170g self raising flour & 30g good quality cocoa mixed together

2 tblsp milk (optional)


Buttercream Icing:


200g soft butter (unsalted)

400g icing sugar

2 tblsp milk

1 -2 dessertspoons rosewater (maximum)

2 -3 drops pink food colouring

2 -3 tblsp raspberry or strawberry jam


Sugar roses & chocolate shavings to decorate


Preheat oven to gas 5 /190c

Grease & base line two x 18cm (7”) sandwich tins


  1. Place the margarine and sugar into a bowl and beat together until light and fluffy.
  2. Add a little of the beaten egg and beat well again, adding a little of the flour mixture as

you go. (This will help to stop the mixture from curdling.) Continue until all of the egg has

been added.

  1. Fold in the remaining flour mixture and a little milk if the mix is too stiff.
  2. Spoon into the prepared sandwich tins and bake in the centre of a preheated oven for

25 – 30 minutes until risen and cooked through.

  1. Cool on a wire rack for 10 minutes then ease the cake from the tins with a palette knife.
  2. Meanwhile, make the icing. Beat together the softened butter and the icing sugar, adding

the colouring and rosewater with the milk as you go. Beat well and adjust the colouring to get a

soft rose pink colour. Taste – you shouldn’t need more rosewater than the recipe states!

  1. Sandwich the cakes together with the jam and some of the buttercream.
  2. Pipe or swirl the remaining buttercream onto the top of the cake and decorate as the fancy

takes you – pretty sugar flowers, fresh (washed) rose petals or chocolate shavings look good.

  1. Delicately place the cake on a serving platter and enjoy!