Preheat oven to 180 degrees. Grease an 8 inch pan.
Whisk all the wet ingredients till well incorporated. Sift in the dry ingredients and fold till moist. Fold in the rosewater.
Pour the batter into the prepared pan and bake for 30 minutes or till done.
Allow to cool in pan and then flip onto a cooling rack.
Meanwhile, whisk together the ingredients for the milk and keep in fridge till time.
Once the cake is cooled, place it carefully into a large pan. Pock with a fork all over. Pour a little more than half of the rose milk mixture over it. Allow it to rest in the fridge for couple of hours.
Before serving, whip the cream with the icing sugar till stiff. Spread on top of the cake.
Slice into pieces. Pour more of the milk around it and enjoy.