Pomegranate and rose petal sponge cake

Step 1

Preheat oven to 190°C (170°C fan-forced). Grease two 20cm round cake pans with soft butter. Line bases with baking paper.

Step 2

Beat eggs and sugar in a medium bowl with an electric mixer on high speed for 7 minutes, or until thick and creamy. (When mixer is turned off and the beaters are lifted out of the mixture, ribbons should form and just hold their shape on the surface). Add vanilla; beat until just combined.

Step 3

Meanwhile, put plain flour, soda and cream of tartar in a 1-cup measuring cup. Fill remainder of the cup with cornflour; you will need a little less than the cup of cornflour. Level off, then sift flour mixture onto a sheet of baking paper three times.

Step 4

If bowl is full, transfer mixture to a large bowl. Turn mixer to lowest speed and gradually add flour mixture; beat until just combined. Divide mixture evenly between the pans.

Step 5

Bake on centre shelf for about 20 minutes, or until sponges spring back when touched lightly in the centre and are coming away from side of pans. Turn cakes immediately onto baking paper-covered wire racks, right-way up, to cool.

Step 6

Make filling: Beat or whisk the cream, icing sugar and rosewater until firm peaks form.

Step 7

Place one sponge cake on a serving plate; spread with jelly then the filling, leaving a 5mm border. Top with remaining sponge.

Step 8

Make pomegranate icing: Reserve half the pomegranate seeds for decoration. Blend remaining seeds using pulse button to release the juice. (Don’t blend too long or the juice will be cloudy).

Step 9

Pour pomegranate mixture into a sieve over a jug; press gently to extract the juice. (You will need about 1 tablespoon juice for the icing).

Step 10

Sift icing sugar into a medium heatproof bowl; stir in butter and enough juice to form a thick paste. Place bowl over a saucepan of barely simmering water; stir until spreadable. If the icing is too thick, add a teaspoon more of pomegranate juice. Use immediately.

Step 11

Spread pomegranate icing over the top of the sponge. Decorate with the reserved pomegranate seeds.