Mini Rosewater Sponge Cakes | Donna Hay

Ingredients

• ⅔ cup (100g) plain (all-purpose) flour
• ½ teaspoon baking powder
• 4 eggs
• ½ cup (110g) caster (superfine) sugar
• 1½ teaspoons rosewater
• 75g unsalted butter, melted and cooled
• ½ cup (125ml) single (pouring) cream
• ½ tablespoon icing (confectioner’s) sugar, sifted
• ¼ teaspoon rosewater, extra
• 2 tablespoons slivered pistachios
• ¼ cup pomegranate seeds
• vanilla-flavoured Persian fairy floss+, to serve