Raspberry & Vanilla Cake

Buttery Victoria sponge cake filled with vanilla diplomat cream and homemade raspberry jam. The cake is finished with American-style buttercream flavoured with some rosewater and dried raspberry powder, which gives it the lovely natural pink colouring. 
 

Available cake sizes:
5" cake: about 6-8 portions
6" cake: about 12 portions
8" cake: about 16 portions
10" cake: about 20 portions

(Veg), No preservatives or artificial ingredients

*   Available for local delivery or pick up.
* 2 days' notice

Ingredients:
Butter, free-range eggs, unwaxed lemon zest, flour, sugar, cornflour, salt, cow's milk, baking powder, icing sugar, rosewater, lemon juice, raspberry powder (colouring), fresh raspberries, dried rose petals.

Allergy advice:
Contains Wheat (Gluten), dairy & eggs
Please note: May contain traces of nuts soya, and peanuts.

Storage instructions:
Keep refrigerated and consume within 3 days.

Serving suggestions & cutting the cake:

For maximum flavour and a soft, moist texture we recommend removing the cake from the fridge about 30 minutes before consumption.

Frosting may stick to the knife when slicing the cake. To ensure neat slices, simply dip the knife in a jug of hot water then wipe with a clean kitchen cloth regularly.