Rose Bandung Cake

Preheat oven to 170˚C. Line 3 round cake pans (20 or 22 cm) with grease proof paper.

Place all cake ingredients in a mixing bowl. Mix at medium speed for 3 minutes, scraping bowl occasionally.

Divide the batter into 3 cake pans and bake at 170˚C for 25-30 minutes.

Cool the cake for 10 minutes and remove the cake from pans, set aside until the cake completely cool.

Place the whipping cream with rose flavour in the mixing bowl, mix at high speed until stiff peak form.

Apply one third of the whipped cream on the first and second layer of cake, sandwich them all together and then spread the remainder of the whipped cream over the top and sides of the cake.