Pre-heat the oven to 180°C
In a bowl, mix together the flour, baking powder and salt
Separate the egg yolks from the egg whites (there's a pretty cool way you can do this using an empty plastic bottle - I've not given it a try, but you'll find videos on YouTube of how to do this!)
In another bowl combine the egg yolks, 75g of the Sugar (the remaining 75g will be used later), milk, rose water, vanilla essence, and the pink food colouring
Mix together the flour and egg mixtures
In a separate bowl, whisk together the egg whites and the remaining 75g of Sugar
Combine both the mixtures
Spread the mixture into a lightly greased baking tray and place it into the oven for 20 minutes at 180°C (or until a toothpick comes out clean
Remove the cake and using a fork, make holes all over the cake ensuring the holes reach all the way through the cake - don't be shy with the fork, make sure you cover the whole cake in holes so the syrup can really soak in well! And be sure to do this step soon after removing the cake from the oven