INGREDIENTS:
Classic Cake
- 1 cup Unsalted Butter
- 2 cups Flour
- 2 tsp Baking Powder
- 3/4 cup Sugar
- 4 Large Eggs
- 1 tbs Rosewater
Whipping Cream
- 1 cup Heavy Cream
- 2 tbs Powdered Sugar
- 1/2 tsp Vanilla Extract
METHOD:
Preheat oven to 350. Grease 2 8” cake pans. To make sponge cake batter, beat the butter and sugar together, until light and fluffy. Add eggs one at a time. Then fold in flour. Divide cake batter into pans, spread out using a spatula and bake for 20 minutes. Once cooked, remove from pan and allow to cool on a rack.
Meanwhile, whip the cream with sugar and vanilla extract until you have nice soft peaks.
Cut the top layer of one of the rounded tops to flatten it using a sharp knife. Now place first cake layer on cake holder. Spread layer of whipping cream on top. Put second layer of cake on top and spread the rest of the whipping cream. We decorated the cake with Raspberries and micro green sprouts. This is optional! Enjoy.
