Author: Glenda Lederle
8 - 10
Easy
25 minutes
30 minutes
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.
