Step 1: Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Lightly grease 3 x 18cm (7inch) shallow cake tins.
Step 2: Whisk the egg yolks with the caster sugar until pale, thick and creamy. In another bowl, whisk the egg whites to form soft peaks.
Step 3: Sift the potato flour and Baking Powder on top of the whisked egg yolks and carefully mix together.
Step 4: Add the rose flavour and egg whites, then gently fold into the mixture until well blended.
Step 5: Spoon one third of the mixture into one of the prepared tins and smooth the top. Divide the remaining mixture equally between 2 bowls. Colour one with Pink Gel Food Colour (about 25 drops) and the other with Violet Gel Food Colour (about 55 drops).
Step 6: Spoon the coloured mixtures into the other 2 prepared tins, smooth the tops and bake all the sponges for 20-25 minutes until risen, lightly golden and just firm to the touch – the sponge will shrink slightly from the edge of the tin when cooked. Leave to cool for 5 minutes then turn on to a wire rack to cool completely.
Step 7: To decorate, make up the Egg White Powder according to the packet instructions in a heatproof bowl, then whisk until stiff and dry. Set aside.
Step 8: Put the sugar in a saucepan with the Liquid Glucose, 60ml (4 tbsp) water and the salt. Heat gently, stirring until dissolved, then raise the heat and cook until the mixture reaches a temperature of 115°C (240°F) on a sugar thermometer.
Step 9: Whilst whisking the egg whites, carefully pour the hot sugar syrup on top. Continue whisking for 1-2 minutes until the mixture is thick and glossy like meringue. Mix in the Rose Flavour.
Step 10: Place the violet coloured sponge on a serving plate and generously spread with the meringue frosting. Top with the pink sponge and spread with more frosting. Sit the plain sponge on top and press down gently to make sure all the layers are secure.
Step 11: Using a spatula or palette knife, generously spread the remaining frosting over the top and sides of the sponge. Sprinkle with Violet Crystals and decorate with edible flowers. Your cake is now ready to serve and enjoy!
1 serivng = 79g
There are many varieties of edible flowers grown for culinary use throughout the year. In late spring and early summer, you may have some growing in your garden. Most commonly available are: violas, pansies, lavender, fragrant rose petals, nasturtiums and calendula.
For an alternative flavour, replace the Rose Flavour with Dr. Oetker Madagascan Vanilla Natural Extract.
|Per Serving||Per 100 g / ml|
|Fat||3.46 g||3.84 g|
|Carbohydrate||45.58 g||50.64 g|
|Protein||5.67 g||6.30 g|
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.