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Rosemary Sandwich Cake

Rosemary Sandwich Cake

Recipe Submitted By: bakingmad

This Rosemary Sandwich Cake is a light textured cake with the flavour of fresh rosemary.

Preparation Time	25 minutes
Baking Time	1 hour 30 minutes
Portions	10
Skill Level	Medium
Average Rating

Rosemary Sandwich Cake Ingredients

175 grams	Butter
3	Free Range Eggs Seperated
150 grams	Self Raising White Flour (Allinson Nature Friendly)
25 grams	cornflour
1 tbsp	Fresh Rosemary, Chopped, plus a few sprigs to decorate
175 grams	Golden Caster Sugar (Billington's)
	Billington's Golden Icing Sugar For dusting

This recipe uses

How to make Rosemary Sandwich Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/160°C Fan/ Gas 4. Grease and flour a 20 cm spring form cake tin. Cream the butter with 110g Golden Caster sugar until light and creamy.
Whisk in the egg yolk.
Sift together the flour and cornflour and fold into the mixture.
Whisk the egg whites until they form soft peaks and whisk in the remaining sugar.
Gently fold half this meringue into the cake mixture until incorporated, then fold in the other half with the rosemary.
Spoon into the prepared cake tin and bake for 30-35 minutes.
Cool in the tin for 15 minutes then turn out onto a wire rack to become cold.
Dust the top of the cake with Golden Icing sugar and decorate with sprigs of rosemary.

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