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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Sorry, we couldn`t wait...
Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!
(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
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We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
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We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
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Though you don`t have to tell your friends and family that... recipe in bio!
🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
Blondies have more fun they say! And we can tell @danamatenko had fun making these...
An easy recipe, and a great way to use up all of those Mini Eggs (who are we kidding, we`ll just have to buy some more!)
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