The Perfect Afternoon Tea Cake Recipe

Method:

1. Make the strawberry rose syrup. To do this, put all the syrup ingredients into a saucepan and cook over medium-low heat, stirring, until the strawberries start to release their juice after approximately 5-10 minutes. Strain into a bowl, pressing on the strawberries. Cool before using.
2. Preheat the oven to 180C (350F). Spray two 18cm/7in cake tins (or 2x23cm/9in tins) with cake release and line with baking parchment. Spray the parchment too.
3. Put the flour, sugar, baking powder and salt in the bowl of your stand mixer fitted with a paddle attachment and briefly mix together on low speed to combine.
4. Add the cubed butter and mix on a low speed until the mixture resembles coarse sand.
5. In a measuring jug, mix together the milk, egg whites, lemon zest and rosewater.
6. Add the egg white mixture into the batter, in three stages, mixing well on a low speed after each addition. Increase the speed and mix for a couple of minutes until batter is smooth.
7. Divide the batter between the cake tins and bake for 35-40 minutes or until the cakes are risen and coming away from the edges of the tin. A skewer inserted in the centre should come out clean.
8. Cool in the tins for 10 minutes before turning out onto a wire rack to cool completely before filling.
9. Whisk the cold cream, icing sugar and vanilla extract until you have soft peaks.
10. Meanwhile, sprinkle one sachet of gelatine powder over 2 tbsp of hot water. Stir to dissolve and then microwave for 10-20 seconds until it is liquid. Add the hot gelatine into the cream once it reaches soft peaks and continue to whisk until you have firm peaks. Don’t over whip the cream or it might curdle. Put the whipped cream in the fridge for 20 minutes before using.
11. Position your bottom cake layer on a platter or stand, and pipe generous rosettes of cream over it.
12. Scatter halved strawberries over the cream and then even out with more cream if needed. Drizzle with a little of the strawberry rose syrup.
13. Sandwich with the second layer. You can pipe any extra cream over the top layer if you like and decorate with more strawberries. Alternatively dust with icing sugar and/or decorate with fresh unsprayed roses or rose petals.
14. This cake is best eaten on the day it is assembled but will keep in the fridge for another day.
15. Once your baking masterpiece is complete, create a feast for the eyes with a beautiful table setting created with your favourite Portmeirion pieces. After that, simply pop the kettle on, relax, and tuck into your freshly baked goods with your nearest and dearest.