For the cake
4 eggs
1 ½ cup white caster sugar
115g butter
1 cup whole milk
3 tsp vegetable oil
2 cup cake flour (self raising flour omit 2 tbs and add 2 tbs cornflour)
½ tsp cardamom
¼ tsp salt

For the rose swiss meringue:
4 egg whites
1 ½ cup white caster sugar
1 tsp rose water 

For the milk mixture:
600ml thickened cream
600ml condensed milk
600ml evaporated milk
1 ½ tsp rose water

For the macerated strawberries:

2 cups fresh quartered strawberries
2 tbs lemon juice
1 tbs white caster sugar
½ tsp rose water

For the garnishes:
Roasted salted slivered pistachios
Roasted slivered almonds
Freeze dried raspberries
Dried rose petals
Fresh raspberries (halved and whole)
Macerated fresh strawberries
Pomegranate seeds


For the cake:
1. Preheat the oven to 170 degrees fan forced and line your cake tin (20x20cm square cake tin) using cooking spray and baking paper
1. Whisk the eggs using thee stand mixer until pale and fluffy (7-8 minutes) and add the sugar slowly.
2. Heat the milk and butter in the microwave (do not boil) and set aside
3. Sift the flour, cardamom and salt in a bowl and set aside
4. Once the eggs are fluffy and pale, add 1/3 of the flour and mix slowly, then add an additional 1/3 of the flour and mix, then add the last of the flour mix and mix until combined
5. Add some of the egg and flour batter to the hot milk and butter and whisk until fully combined, then add the hot milk mixture into the standing mixer mixture and combine well
6. Pour your batter into the tin and bake for 30-40 minutes or until you poke the cake with a bamboo skewer and it comes out clean (check at 30 mins)
6. Once cooked and cooled, trim the cake at the top, sides and base and then poke multiple holes in the cake and pour half the milk mixture on top to let it soak through

For the swiss meringue:
1. Rub a metal bowl with some lemon to remove any grease and then add egg whites to a clean metal bowl

2. Add caster sugar to the egg white mix and heat over the stove until the sugar dissolves when you rub it between your fingers (wet a pastry brush with water and wash down the sides of the bowl to avoid sugar crystals forming)
3. Add the hot mixture to a standing mixer and whisk on high until stiff peaks form
4. Add rose water flavouring and continue whisking until you can flip the bowl upside down and it doesn’t fall out

For the rose milk mixture:
1. Mix all 3 milks together in a big jug and add rose water to taste, also add a pinch of salt for balance and set aside

For the macerated strawberries:
1. Cut the fresh strawberries into quarters and then add lemon juice, sugar and rose water, mix and set aside

For the garnishes:
Toast the pistachios, and almonds, halve the raspberries, add dried rose petals, and freeze dried raspberries when plating

To assemble:
Add the glossy swiss meringue to the cake and then cut the cake into 8x8cm squares and add to the middle of a shallow bowl, pour more of the cream milk mixture into the base of the bowl so it surrounds the cake. Add toasted nuts to the top of the meringue and in the milk mixture, as well as the fresh fruit. Garnish with freeze dried raspberries, dried rose petals

Specialty equipment

  • free standing mixer
  • square baking tin 20x20cm square tin
  • piping bags
  • fine mesh sieve