11:18 pm on 8 February 2010

10 portions



  • 560g flour
  • 12gr baking powder
  • 2g salt
  • 250g unsalted Butter, at room temperature
  • 300gr castor sugar 
  • 4 free range eggs
  • 1gr vanilla extract
  • 240ml milk

Raspberry syrup

  • 100gr raspberry (frozen or fresh)
  • 100gr sugar
  • 100gr water


  • 100g desiccated coconut (toasted)



Cream the butter and sugar together, using a mixer.

Slowly add the eggs and vanilla extract.

Sift the dry ingredients and fold in, using a spatula.

Pipe the mix in desired mould.

Bake at 150°C degrees for 15 - 20 minutes.

Raspberry syrup

Cook raspberries, sugar and water for a couple of minutes and strain of the seeds from the raspberries.

Brush sponge with raspberry syrup. Roll in the toasted coconut.

Serve with the remaining sauce from the raspberry syrup and some whipped cream.

Tea Match as suggested by Nigel Scott, National Manager, Dilmah NZ Ltd

Rose with French Vanilla

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