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Rosewater & Raspberry Sponge Cake with Elegant Pink Icing Delights You!

Rosewater & Raspberry Sponge Cake with Elegant Pink Icing
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A delightful and elegant Rosewater & Raspberry Sponge Cake topped with a beautiful pink icing, perfect for special occasions.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup raspberry puree
  • 1 tsp rosewater
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup powdered sugar (for icing)
  • 2 tbsp milk (for icing)
  • Pink food coloring (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a round cake pan.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the milk, raspberry puree, and rosewater.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared cake pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the icing, mix powdered sugar with milk and add pink food coloring if desired. Spread over the cooled cake.

Notes

  • Ensure the cake is completely cool before icing to prevent melting.
  • Adjust the amount of rosewater to taste, as it can be quite strong.
  • Store leftovers in an airtight container at room temperature.

Nutrition

Find it online: https://howeats.com/rosewater-raspberry-sponge-cake-pink-icing-recipe/