Rosemary sandwich cake - recipe

Ingredients

Recipe , Rosemary , Layer cake , Sandwich cake

1

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line 2 x 20 cm round sandwich tins.
2
Cream the butter with 110g caster sugar until light and creamy. Whisk in the egg yolks.

For this step you'll need:
- 175g Butter (unsalted)
- 110g Unrefined golden caster sugar
3
Sift together the flour and cornflour and fold into the mixture.

For this step you'll need:
- 150g Self-raising white flour
- 25g Cornflour
4
Whisk the egg whites until they form soft peaks and whisk in the remaining sugar.

For this step you'll need:
- 65g Unrefined golden caster sugar
5
Gently fold half the egg white mixture into the cake mixture until incorporated, then fold in the other half with the rosemary.

For this step you'll need:
- 1 tbsp Rosemary fresh, chopped, plus a few sprigs to decorate
6

Spoon into the prepared cake tins and bake for 25-30 minutes.
7
Make the buttercream by creaming together the butter and icing sugar until you get a soft but not runny consistency.

For this step you'll need:
- 150g Butter (unsalted)
- 300g Unrefined golden icing sugar plus extra to dust
8

Once the cooking time is up, cool the cakes in the tins for 15 minutes then turn out onto a wire rack to become cold.
9
Spread the buttercream on one layer of the cake and the jam on the other layer and sandwich together.

For this step you'll need:
- 3 tbsp Raspberry jam
10

Dust the top of the cake with additional golden icing sugar and sprigs of rosemary.

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