230 grams salted butter, softened, plus extra for greasing
Some sugared rose petals are always gorgeous on any cake flavoured with rosewater: just paint the petals with egg white, toss them in a bowl of caster sugar and lay to dry on kitchen paper in a warm, dry place for 6–24 hours, until crisp.
Preheat the oven to 180°C/Fan 160°C/Gas 4. Line the base of the cake tins with discs of baking parchment and butter the sides.
Cream the butter, sugar, rosewater and vanilla extract together in a bowl with ...