Lightly grease two 9-inch round cake pans and dust with flour.

Preheat oven to 350 F.

Using an electric mixer, beat egg whites until stiff but not dry, and set aside.

In a large bowl, mix the flour with baking powder, cardamom, and salt.

In another large bowl, cream the butter and sugar until fluffy. Beat in the egg yolks, one at a time. Add the vanilla and beat again.

Alternating with the milk, add the flour mixture to the butter mixture in three additions.

Next, gently fold the egg whites into the batter.

Once the batter is evenly mixed, pour it into the baking pans and spread it evenly.

Bake for 35 to 40 minutes, or until a toothpick inserted into the centre comes out clean.

Cool in the pan for 10 minutes before turning onto a wire rack to cool completely. When cool, fill and frost with rosewater whipped cream.

In a large bowl, beat the whipping cream until soft peaks form.

Add the rosewater, vanilla, and sugar, and beat until stiff.