Vanilla Bean and Rosewater Cake
375 grams butter, softened
2 1/2 cups white sugar
5 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons vanilla bean paste
1 teaspoon rosewater essence
3 cups all-purpose plain flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup low-fat milk
125 grams light sour cream
500 grams unsalted butter, softened
1 kilogram icing/ powdered sugar
2 teaspoons rosewater essence
2 teaspoons vanilla extract
Preheat oven to 165°C / 330°F degrees. Grease and line 8 inch round cake tin
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
Add vanilla extract, vanilla bean paste and rosewater essence. Add the dry ingredients in three parts, alternating with the milk and sour cream. With each addition, beat until the ingredients are incorporated. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
Pour the batter into the cake tin and bake for 1 hour 40 mins or until a skewer comes out clean.
Cool the cake in the tin for 20 minutes. Remove from the tin and cool completely on a wire rack before icing.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the icing sugar, one cup at a time, until well combined.
Add vanilla and rosewater essence, and mix until combined.