Rosewater Cake with Berry Cream

Ingredients:

• 400g Cake Flour
• 10ml Baking Powder
• 120ml Milk
• 80ml Water
• 185g Stork Bake
• 250g Castor Sugar
• 4 Eggs, Beaten
• 5ml Rosewater

Method:

1. Line 2x20cm round cake tins with baking paper and preheat the oven to 175 C.
2. Sift the flour and baking powder.
3. In a separate bowl combine the milk and water
4. Cream the stork bake and sugar together
5. Add the eggs gradually to the creamed mixture, mixing well after each addition
6. Add the rosewater and mix
7. Fold in the flour alternating with the milk mixture
8. Pour the batter into the prepared tins, smooth the top and bake until a skewer inserted comes out clean (about 30 min)
9. Remove from the oven and cool on a wire rack

Berry Cream

Ingredients:

• 250ml Fresh Cream
• 50g icing Sugar
• 80ml Berry Coulis

Method:

1. Whip the cream till soft peaks and add the icing sugar, whip till stiff then gently fold in the berry coulis until just combined
2. Use the cream to sandwich the two cakes together and ice the top