20 min. 25-30 min.
200g soft margarine
200g caster sugar
4 eggs, lightly beaten
170g self raising flour & 30g good quality cocoa mixed together
2 tblsp milk (optional)
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
- Place the margarine and sugar into a bowl and beat together until light and fluffy.
- 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
- Fold in the remaining flour mixture and a little milk if the mix is too stiff.
- Spoon into the prepared sandwich tins and bake in the centre of a preheated oven for
25 – 30 minutes until risen and cooked through.
- Cool on a wire rack for 10 minutes then ease the cake from the tins with a palette knife.
- 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!
- Sandwich the cakes together with the jam and some of the buttercream.
- 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.
- Delicately place the cake on a serving platter and enjoy!