Victoria Sponge Cake With Rosewater Icing

Preheat the oven to 350u0b0F. Lightly grease two 8-inch cake pans. Line the bottoms with parchment paper. Dust the pans with flour and shake out the excess.
Beat the eggs in a large bowl with an electric mixer until frothy. Add the sugar, beating until thick and pale; the mixture should hold its shape (this can take up to 10 mins).
Sift the flour and cornstarch onto a piece of parchment paper. Combine 1/3 cup hot water and butter in a small bowl. Fold the flour lightly into the egg mixture, followed by the water mixture. Divide the batter evenly among the prepared pans.
Bake for 15-20 mins, until the sponge cake springs back when touched lightly with your fingertip.
Loosen the edges with a small spatula. Cover a wire rack with a tea towel, then turn out the cakes onto the rack. Allow to cool completely.
Meanwhile, for the rosewater icing, beating all the ingredients plus 1 tbsp hot water in a medium bowl until smooth.
Place 1 cake layer on a serving platter. Layer with whipped cream and strawberries. Top with remaining cake layer. Spread the icing over the top and decorate with rose petals.