2. Whisk the eggs and sugar until light.
Sift the dry ingredients and fold into the
egg mixture, alternating with the oil and
3. Spoon the mixture into a greased
and lined 25cm cake tin and bake in a
preheated oven for 35 minutes or until
a skewer comes out clean. Leave to cool
4. Icing Beat the butter until light. Stir in
the icing sugar and rose-water, and beat
until creamy. If the mixture is too thick,
add a little milk to form a spreadable
5. Spread the icing over the cake and
decorate with the rose petals. Makes 1 cake.
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