275g?10oz plain flour
1tsp baking powder
1/4 tsp salt
150g/5oz unsalted butter
200g/7oz caster sugar
2 large eggs beaten
2tbsp rosewater
125ml milk
125g/4oz rose petal or strawberry jam, slightly warmed
125g/4oz strawberries
for rose cream filling
200ml double cream
25ml natural greek yogurt
2 tbsp rosewater
1-2 tbsp icing sugar
preheat the oven to 180C 10 min before baking lightly oil 20.5cm non stick cake tin.
sift the flour, baking powder and salt into a bowl and reserve. In another bowl, beat the butter and sugar until light and fluffy. Beat in the eggs, a little at a time, then stir in the rosewater. Gently fold in the flour mixture and milk with a metal spoon or rubber spatula and mix lightly together. Spoon the cake mixture into tin, spreading evenly and smoothing the top
Bake in the preheated oven for 25-30 min. or until well risen and golden and the center springs back when pressed with a clean finger. Remove and cool, then remove from the tin.
For the filling, whisk the cream, yogurt, 1 tablespoon of rosewater and 1 tablespoon of icing sugar until soft peaks form. Split the cake horizontally in half and sprinkle with remaining rosewater. spread the warmed jam on the base of the cake. top with half the whipped cream mixture, then sprinkle with half the strawberries. lace the remaining cake half on top. Spread with the remaining cream and swirl, if desired. Decorate with the rose patals. Dust the cake lightly with little icing sugar and serve.