Preheat oven to 180 degree C. Lightly grease a 9 by 13 inch pan and dust the inside with flour, tapping off excess flour.
In a bowl combine flour, baking powder, and salt.
Separate the eggs and place in two bowls. (Make sure that there is no water in the bowl in which you place the egg whites)
In a bowl, add sugar to the egg yolks and beat on high speed until egg yolks turn pale yellow. Add 1/3 cup of milk and vanilla, stir to combine.
Gradually add the flour mixture into the egg yolk mix. Stir gently until just combined. Do not over mix.
In another clean bowl, beat egg whites on high speed and continue to beat until you get stiff peaks.
Fold the egg whites into the batter gently, making sure that you do not knock off the air.
Pour the batter into the prepared pan. Smooth into an even layer.
Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Remove cake from oven and let it cool completely.
Combine the ingredients for sauce in a bowl. Keep aside.
Poke holes with a fork all over the cooled cake. Pour the sauce all over the cake making sure to pour it near the edges too. Reserve a little sauce to pour on cake while serving.
Refrigerate the cake for an hour or overnight to allow the cake to soak up all the milk.
In the meantime, whip the heavy cream, sugar and rose water till you get stiff peaks.
Spread this over the cake.
Refrigerate for an hour and enjoy.