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Nikki Yazxhi

created by Not Quite Nigella’s, totally-gorgeous Lorraine Elliott

Not Quite Nigella is Lorraine Elliott, a cake and food enthusiast who believes that cakes belong in an art gallery. She has been blogging since September 2007 and blogging full time since January 2009. She loves kitsch and unusual things, travelling far and wide for an unusual meal and cooking and eating food from different countries all around the world. Her second and third loves are Fashion and Beauty (with a particular weakness for Chanel Nail polish). And yes her love of fashion conflicts with her love of food – sadly two opposing forces on her waistline. She also creates THE BEST cake recipes and has shared this beauty with us… x x x

Not Quite Nigellas Rose, The Pink Strawberry & Rose Cake

{An Original Recipe by Lorraine Elliott}

Preparation time: 15 minutes plus 15 minutes cooling time
Cooking time: 40 minutes

250g/8.8ozs. caster or superfine sugar
80g/2.8ozs. water
5 eggs, at room temperature
170g/6ozs. cake flour
Pink food colouring
1 teaspoon or so Rose water
A few drops Strawberry flavouring
375ml/13.3ozs. cream
2 tablespoons caster or superfine sugar
Pink colouring
1 teaspoon or so Rose water
A few drops Strawberry flavouring
Pink and white sprinkles (about 2-3 tablespoons’ worth or so)
Pink carnations

1. Take a 24cm chiffon tin and do not line or grease. Preheat oven to 180C/350F. Heat the sugar and water in a saucepan until it starts to simmer. Try not to stir it too much, you just want the sugar dissolved. Once dissolved, cool completely (I put it in a sinkful of ice cubes and cold water).

2. Start whipping the eats on medium speed for a minute then increase to medium-high and pour in the syrup in a thin stream and the colouring and flavouring and whip until you get triple the volume. It will take maybe 5-6 minutes to reach this volume.

3. Sift the flour into the eggs in two or three lots folding it in well. Make sure to get the flour that has gathered at the bottom (I find that a lot of it sinks and you want it to be evenly dispersed). When it is evenly folded through, scoop it into the tin and then bake for 30 minutes or until cooked through. When done, run a butter knife around the edge to loosen it but cool it in the tin completely before removing it from the pan (use the same knife and slice along the tin to loosen).

4. Whip the cream with the sugar until thick and spreadable and add the colourings and flavourings. Spread around the cold cake (I find it easiest to do this while it is on the serving plate and just wipe the edges with a damp paper towel).

5. Lean the cake on a slight angle (the cream will help it stick to the serving plate) and add the sprinkles to the side of the cake. Then decorate with pink carnations.


Yoh can follow Lorraine’s food reviews and recipes, here:
instagram @notquitenigella
facebook @notquitenigella
pinterest @notquitenigella


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