This cake is like a slightly boozy afternoon tea with your girlfriends. It is, in fact, the perfect accompaniment to a slightly boozy afternoon tea with your girlfriends.
I actually decided to have a go at this cake because a friend had bought me some Prosecco flavoured frosting, which I was intrigued to put to work, but I’ll put the recipe for the actual cheat-free frosting below if you want to give it a go.
You will need:
- 125g unsalted butter
- 540g caster sugar
- 350g plain flour
- 3tsp baking powder
- 1/4 tsp salt
- 350ml milk
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp rose water
For decorating and prosecco buttercream:
- 250g unsalted butter
- 500g icing sugar
- 125ml proseco
- 400g white chocolate
- a handful of strawberries
- pink food colouring
- freeze dried strawberry pieces
- Pre-heat oven to gas mark 3/170 degrees
- Grease and line 3x20cm baking tins
- Mix butter, 400g of caster sugar, flour, baking powder and salt together until the butter is combined and the texture is sandy
- Beat eggs, milk and vanilla essence in a jug and add to dry ingredients. Beat until light and fluffy. Don’t over-mix!
- Divide evenly between tins and bake for 25 minutes
- While cake is baking, put the remaining 140g of caster sugar in a saucepan with 100ml water and bring to the boil. Let it simmer for two mins then remove from the heat and add rose water
- Remove cakes from the oven and brush rose syrup over the sponges. Leave to cool
- To make the decorations, melt white chocolate and dip strawberries in it. We made our own little chocolate bar by making some pink melted chocolate and drizzling it over more white chocolate, then letting it set and breaking it into shards
- Combine the buttercream ingredients, ideally while sipping on the leftover prosecco. Stack your cake, crumb coat and chill it, then add the rest of the frosting. Pour decorations all over it and voila! All hail the queen of high tea
- Serve and enjoy. Prosecco is mandatory. Cheers!