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
- 300g Fresh Raspberries
- 100g Raspberry Jam – (I’m using 100% fruit jam)
- Sprinkle of Rose Petals
- 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.
- Preheat your oven to 200 degrees c.
- 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.
- 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!
- 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.
- 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.
- 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.
- To the whisked meringue add icing sugar, I like to sift over 1/2 a cup at a time whisking in between.
- 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.
- 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.
- Take the meringue frosting and spoon half of it onto the bottom layer, at this stage I like to sprinkle over a few raspberries.
- 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.
- To finish, sprinkle over dried rose petals and top with fresh raspberries.