Step by step method

1. Line two 20cm round cake tins with baking paper and preheat the oven to 175°C.
2. Sift the flour and baking powder.
3. In a separate bowl, combine the milk and water.
4. Cream the Stork Bake and sugar together.
5. Add the eggs gradually to the creamed mixture, mixing well after each addition.
6. Add the rosewater and mix.
7. Fold in the flour, alternating with the milk mixture.
8. Pour the batter into the prepared tins, smooth the top and bake until a skewer inserted comes out clean (about 30 min).
9. Remove from the oven and cool on a wire rack.
10. Whip the cream till soft peaks form and add the icing sugar, whip until stiff then gently fold in the berry coulis until just combined.
11. Use the cream to sandwich the two cakes together and ice the top.