Slaps Rose Water Sponge Cake Recipe

Make the Sponge Cake

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, cream the softened butter until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the rose water and milk.

Gradually combine the wet ingredients with the dry ingredients, mixing until just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Make the Orange-Rose Buttercream

In a large bowl, beat the softened butter with an electric mixer until creamy.

Gradually add powdered sugar, orange zest, and rose water, mixing until smooth. Add heavy cream to reach desired consistency.

Make the Orange Curd

In a saucepan, combine orange juice, sugar, and eggs. Whisk until well combined.

Cook over medium heat, stirring constantly until thickened. Remove from heat and stir in butter and orange zest. Let cool.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate.

Spread a layer of orange curd on top, then frost with buttercream. Place the second layer on top and repeat the process.

Frost the top and sides of the cake with the remaining buttercream.

Garnish with dried rose and hibiscus petals.