BISCUIT CAKE

Preheat your oven to 160 deg C. Use your electric beaters to cream 250 gm of chopped butter/marg (room temp ), with 1 cup of castor sugar and 1 tsp of vanilla extract , until white and fluffy . In a separate bowl lightly beat 2 eggs and add a little at a time , beating well after each addition . Mix 4 cups of plain flour with 1 tsp of baking powder and a pinch of salt and add in small batches. Alternating with a 1/4 cup of milk . Mix to a firm dough . Turn out onto a lightly floured bench and use a rolling pin to roll out to 5mm thick. Using an entree plate as a guide cut out 5 X 18 cm rounds from the dough . Place on baking trays covered with baking paper .( you will need to cook these rounds in batches .) Cook for 20 minutes or until golden brown . Cool on trays for 5 minutes , then transfer to a wire rack to cool completely. When cool , spread four of the biscuit rounds with jam of your choice and sandwich together, stacking to make a 5 layer cake . Now prepare an icing by combining 2 and 1/2 cups of icing sugar with 10gm of softened butter / marg and 3 tbs of boiling water . Combine till smooth . Spread over the sides and top of the cake . I finshed with a sprinkle of torn rose petals .