250 g unrefined golden caster sugar
250 g unsalted butter (softened)
4 medium free range eggs
½ tsp rose water
250 g self raising white flour
300 g icing sugar (plus extra for dusting) (filling)
150 g unsalted butter (softened) (filling)
½ tsp rose water (filling)
4 tbsp strawberry jam (filling)
1. Preheat the oven to 180°C (fan 160°C, gas mark 4) and grease and base line a 12 hole loose bottomed cake tin with baking parchment.
2. Place the butter and caster sugar in a bowl and cream together until pale and fluffy. Add the eggs one by one beating well in between each addition, then add the rose water.
3. Finally carefully fold in the flour until evenly mixed.
4. Spoon the batter into the cake tin until each hole is 2/3 full. Then place in the oven and bake for 20-25 minutes or until a skewer comes out clean and the sponges are golden brown and springy to the touch.
5. Remove from the oven and leave to cool. Use a small round ended knife to loosen the sponge from the side of the tin and then carefully remove each sponge from the tin and leave to cool on a cooling wire.
6. To make the buttercream place the icing sugar and butter in a bowl and beat together slowly, then turn the speed up and beat until pale and fluffy. Add the rose water and beat again.
7. When the cakes are cool cut each one in half widthways and spread a layer of strawberry jam on one half and buttercream on the other half and sandwich together. Finish with a dusting of icing sugar.