then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream then, using a piping bag with a wide plain nozzle, pipe the remaining cream all the way ...

Leave to cool in the tin and then lift out using the overhanging baking paper. To make the icing, mix together the icing sugar, rose syrup and cold water in a small bowl to form a pink icing.