Prep
1 HRBake
25-30 minsServes
12-16Difficulty
Medium About
Pretty as a picture, this glorious, light-as-a feather sponge cake, filled with juicy summer berries and strewn with crystallised rose petals, makes a dramatic centrepiece for all sorts of celebratory occasions.
Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.
Put the butter and Tate & Lyle Golden Caster Sugar in the bowl of an electric mixer and, using the beater attachment, beat at high speed for 5 minutes until really soft and creamy. Scrape down the sides from time to time.
Next, add the beaten egg little by little, about a dessertspoon at a time, making sure that it has been well incorporated before you add the next amount. If the mixture does curdle, just beat in a little flour to bring it back together again.
Next, sift a quarter of the flour over the creamed cake mixture and, using a large metal spoon, gently fold it in. Don’t be tempted to fold in any more or you will end up with small pockets of flour in the mixture. Repeat, sifting the flour each time over the mixture.
Divide the mixture between the cake tins and smooth the tops with a flat-bladed knife to make a very gentle hollow in the middle which will prevent the cakes from peaking too much.
TOP TIP
You will also need 3x20cm (8”) sandwich tins cake tin greased and the bases lined with parchment paper.
Unless you have two ovens, you will have to bake the cakes on the bottom, middle and top shelves of the oven for about 25-30 minutes, swapping the cakes around every 10 minutes so they cook evenly. They are ready when golden brown, well risen, and the tops of the cakes spring back when lightly touched. Remove, cool in their tins for a few minutes then turn out, remove the paper and cool completely on a wire rack.
Lightly beat the egg white in a bowl with a fork, and place the Tate & Lyle Golden Caster Sugar in another small bowl. Remove the petals from the rose and, one at a time, lightly brush them all over with the egg white. Dip them in the Tate & Lyle Golden Caster Sugar to evenly coat, lay them out on a plate and leave in a cool place to dry for 1-2 hours, or longer if you can.
Divide it between 2 of the cakes, spreading to the edges, then scatter over the fruit. Stack the cakes on top of each other, then place the last cake on top and carefully lift onto a serving plate. Lightly dust this top layer with icing sugar before decorating with the crystallised rose petals and serving.
Ingredients – 4 items
1
FOR THE CAKE
Fairtrade Tate & Lyle Golden Caster Sugar
Unsalted butter
Softened
Large eggs
(at room temperature, beaten)
Self raising flour
FOR THE CRYSTALLISED ROSE PETALS
Fairtrade Tate & Lyle Golden Caster Sugar
Egg
Small
Unsprayed rose
FOR THE FILLING
Fairtrade Tate & Lyle Golden Caster Sugar
Double cream
Raspberries
Blackberries
Blueberries
Fairtrade Tate & Lyle Icing Sugar
(to dust)
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
Ever thought pancakes could be tacos? 🌮🍓
Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
There`s nothing quite like homemade blackberry jam. ✨
Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
Time to upgrade your morning coffee? ☕✨
From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
Make the perfect Easy Eton Mess with Tate & Lyle Pure Cane Caster Sugar for beautifully sweet meringue, fresh berries and fluffy cream.
Find the full recipe on our website – link in bio.
Treat yourself to something a little different 🍩✨
These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
Looking for a fun summer activity? 🍪☀️
Get baking with homemade cookies – simple, delicious and perfect for making memories together.
What’s your favourite cookie flavour?
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