Monday, 13 April 2015

Rosewater cake (Ombre)


This is definitely one of the best cakes on the blog, light sponge, soaked with a mixture of rose water and Cointreau, fragrant rose water cream and sharp rose marmalade. Beautifully decorated and sprinkled with dried rose petals.
I made this cake for Mother's Day and everyone loved it, definitely a must-bake!


For the sponge:
  • 6 eggs
  • 1 cup caster sugar
  • 1 cup plain flour 
  • 1/4 cup corn flour
To soak the sponge:
  • 2tbsp rose water
  • 1/4 cup Countreau
  • 1/4 cup water
  • 1tbsp lemon juice
 For the cream:
  • 600ml double cream 
  • 1/4 cup caster sugar
  • 4-5tbsp rose water
  • 1 cup rose marmalade 
  • Small handful of dried rose petals

To make the sponge whisk egg whites until medium peaks form, then gradually add sugar and whisk until stiff.  Whisk in egg yolks, then add sifted flours and fold in gently. 

Divide the mixture between two lined 20cm tins.  

Bake in a pre- heated oven at 160C for about 30 minutes until the skewer inserted in the middle comes out clean.

Take out the oven and drop the tins from about 30cm hight onto a flat surface, twice.  Leave to cool completely.  Cut each sponge into two, horizontally, when cooled.

To make the cream place all ingredients in a large bowl and whisk until the cream is holding its shape.

In a cup mix water, Cointreau and rose water, to make soaking mixture.

To assemble the cake place the first sponge on a stand, brush with a quarter of the soaking mixture, spread a third of a marmalade on top, then top with cream.

Repeat until the cake is assembled. Pipe roses on top of the cake, using remaining cream, then sprinkle with rose petals.


No comments:

Post a Comment