Ingredients | Frosting

• 600ml full cream or coconut cream
• 2 teaspoons vanilla extract

Method | Cake

Preheat oven to 170°C fan-forced and generously grease two 20cm cake tins.

Whisk flour, baking powder and salt together in a medium-sized bowl.

In your mixer, beat butter and sugar for 5 minutes on medium speed, until soft and light. Then, beat in vanilla extract.

Meanwhile, whisk egg whites and milk together by hand in a medium-sized bowl.

Reduce mixer speed to low and beat in ¼ flour mixture, then ⅓ milk mixture. Repeat until you're beating in the last of the flour mixture, ensuring you stop and scrape down after each addition.

Scrape through your bowl with a spatula, pour mixture into cake tins and smooth the tops.

Bake for 30-35 minutes. An inserted toothpick should emerge clean.

Cool for 10 minutes. Gently remove cakes from tins and allow to completely cool.

The fun part – frosting your cake

Beat cream and vanilla extract together until soft peaks form.

Transfer one cake to your favourite plate or cake stand. Place a generous dollop of cream in centre. With a spatula, push cream across surface.

Position second layer on top of the first and place another dollop of cream on the top, pushing to cover the surface with spatula as heavily or lightly as you desire (we went light, knowing we'd be decorating with flowers).

Then, make your way around the sides with tiny dabs of cream, to create a rustic appearance as pictured. Remember, perfection is not required here – this is rustic at its best.

Get creative – add your favourite blooms. We used freshly picked pink peonies here, but anything from lavender or rosemary sprigs to daisy chains look superb. Your own garden is your oyster.

Best enjoyed with extra dollops of cream (if any leftover).

Enjoy.