Ingredients

Method

• 150 g butter
• 1½ cups milk
• 420 g flour
• 1 T baking powder
• 6 free-range eggs
• 390 g caster sugar
• 1 T rose-water
• strawberry jam, for filling
• whipped cream, for filling
For the butter icing:
• 240 g softened butter
• 560 g icing sugar
• 2 T rose-water

Method

Ingredients

Preheat the oven to 170°C. Place the butter and milk in a saucepan and gently heat until the butter has melted. Do not allow to boil.

Sift together the flour and baking powder, then whisk the eggs and caster sugar until fluffy. Fold the flour mixture into the eggs, then fold in the milk-and-butter mixture. Add the rosewater.

Pour the mixture into 3 lined 22 cm cake tins and bake for 30 minutes. Remove from the oven and allow to cool. Sandwich the cakes together with strawberry jam and whipped cream. Ice with the butter icing.

To make the butter icing, beat all the ingredients together until smooth. Add a little milk to loosen if necessary.

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