English Rose Cake

Hey there pretty little thing, can I tempt you with a slice? Sweet raspberries and delicate rose come together for a bit of a twist on the classic Victoria sponge cake. I have been a little adventurous here and used aquafaba to make a rose meringue frosting, but don’t worry it’s super easy!

“Love planted a rose and the world turned sweet”.

English Rose Cake

Makes 2 x 10″ Cakes – Serves 16

Nutrition – A lovely little treat – but try not to over indulge.

Calories: 285     Carbs: 37g     Protein 1.7g     Fat: 16g

Rose Sponge Cake

• 1 Cup Plant-based Milk (your choice)
• 2 Tsp Apple Cider Vinegar
• 1 Tbsp Rose Water
• 2 Tsp Vanilla
• 1 1/3 Cups Vegan Margarine – (plus extra for greasing the tin)
• 1 Tsp Baking Powder
• 1 Tsp Bicarbonate Soda
• 1 Cup Coconut Sugar
• 2 1/4 Cups Self-Raising Flour

Rose Meringue Frosting

• 2 Cups Icing Sugar
• 1 Cup Aquafaba reduced to 1/3 cup – (see recipe)
• 1 tsp Rose Water
• 1 Tsp Vanilla
• 1/4 Cup Vegetable Shortening

To Finish

• 300g Fresh Raspberries
• 100g Raspberry Jam – (I’m using 100% fruit jam)
• Sprinkle of Rose Petals

Method

1. The very first thing we need to do is prep our aquafaba. Aquafaba is the liquid from a can of chickpeas. Pour 1 cup of aquafaba into a saucepan. Heat on high for approximately 15-20 minutes until the liquid has reduced to 1/3 cup. Pour the reduced liquid into a container and refrigerate for at least 2 hours.
2. Preheat your oven to 200 degrees c.
3. In a large mixing bowl pour in plant-based milk of your choice, I’m using soya. Add apple cider vinegar to the mix and leave for a few minutes to curdle. Add baking powder and bicarbonate of soda to the mix and whisk until foamy.
4. To the milky mix we are going to add rose water, vanilla, vegan margarine and coconut sugar. Whisk again until combined – it may look a little clumpy but that’s ok!
5. Lastly we are going to sift over the self-raising flour and combine once more. Line or grease two 10″ cake tins and divide the mixture evenly between the two.
6. Place the tins in the oven and bake for 30-35 minutes. Please note that these times may differ depending on your oven, check the cakes every 15 minutes.
7. Whilst the cake is the oven we can make the meringue frosting. Remove your aquafaba from the fridge and pour into your mixing bowl – you’re going to need a stand mixer for this! Whisk the aquafaba for 20 minutes until it resembles a stiff meringue.
8. To the whisked meringue add icing sugar, I like to sift over 1/2 a cup at a time whisking in between.
9. To the frosting add rose water, vanilla and vegetable shortening. Whisk once again and you’re done. Set the frosting aside in a refrigerator until the cakes have cooled fully.
10. Once the cakes have cooled we can ice them! Transfer one layer of sponge onto a plate/cake stand/cake board. Spoon raspberry jam onto the centre of the bottom layer and use a knife or spatular to spread it evenly.
11. Take the meringue frosting and spoon half of it onto the bottom layer, at this stage I like to sprinkle over a few raspberries.
12. Take the second sponge and gently place it on top of the bottom layer. Take the rest of the meringue frosting and use a spatula to spread it across the top of the cake.
13. To finish, sprinkle over dried rose petals and top with fresh raspberries.