Cooking time: 40 minutes
250g Self Raising Flour
250g Butter or Baking Margarine
250g Caster Sugar
1tsp Vanilla Essence
150g Cream Cheese
100g Softened Butter
200g Icing Sugar
1.5tsp Rose Water
A tiny bit of pink food colouring
I’ve not used rose water in a cake before, but it has made the icing on this cake so light and delicate – as you would imagine a rose should taste (it won’t, so don’t be tempted). I used a deep 6 inch tin and cut the sponge into 3, but 2 standard 7 inch sandwich tins will work perfectly – just reduce the baking time by 10 mins
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