The hidden raspberry layer in the center of the loaves is a treat for both adults and children alike!
Garnish
Utensils
Preheat oven to 180°C. Grease two 2lb loaf pans with butter; lightly sprinkle with flour.
Beat cake mix, oil, water and eggs in large bowl on low speed until moistened, then beat on medium speed 2 minutes. Fold in orange zest. Divide cake mixture between 2 containers; pour two-thirds from one bowl into loaf pan, and two-thirds from other bowl into other loaf pan. Gently spoon 125g raspberry jam into each pan, spreading out in one even layer. Top with remaining cake mixtures.
Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes in pans; remove to cooling rack to cool completely.
Beat whipping cream mix and cold milk in medium bowl as directed on package. Stir in rose water.
Spread whipped cream onto each loaf cake. Decorate top with raspberries and dried rose petals. Cut into slices to serve.
Alternatively use any jam you have in your cupboard.
The cakes will keep 2 to 3 days wrapped in foil or in an airtight container. Spread with whipped cream just before serving.
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