5 tbsp sugar
1/3 cup whole wheat flour
Seperate the eggs and whip the egg whites till stiff peaks form with the sugar.
Beat the egg yolk and the rose water.
Fold in the egg whites into the egg yolk in batches until incorporated evenly.
Gently fold in the flour until distributed evenly.
Bake in a pre heated oven at 140 degrees celcius for 30 to 35 minutes or until a toothpick inserted comes out clean.
Cool completely and sandwich with custard or jam.
To make rose water boil a tbsp of water with a small edible rose and drain it. This makes a good aroma for the cake.