ROSE DAY SPECIAL: ROSE RECIPES..

Chocolate Sponge Cake With ROSE butter cream


INGREDIENTS:
FOR CAKE:
4 eggs
1 cup cane sugar
1/2 cup white sugar
220 g melted butter, lukewarm
1/2 cup cocoa
1 1/2 cup flour
1 tsp baking powder

FOR BUTTER CREAM:
250 g butter
120 g powdered sugar
3 tbsp rose petal jam or rose essence few drops
pink food coloring

Directions:
preheat the oven to 180 degree c.
Beat whole eggs with sugar until almost white and fluffy (about 5 minutes) add melted butter, mix with the mixer soft cocoa, flour and baking powder, then add to the batter and mix delicately with a spatula, it should have mousse-like consistency line 20x20 cm square pan with baking paper bake for 20-25 min until toothpick comes out clean, leave to cool in half-open oven to prevent collapsing (it will fall a bit but that is okay).

For Butter cream:
beat the butter until pale, add sugar, jam and coloring and nix until well incorporated


Presentation:
cut circles out of cake with 6-8 diameter rings / cookies cutters/ whatever works
make a ball of butter cream using ice cream scoop, place on top of the cake
pour some chocolate syrup / melted chocolate on top.