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1
Preheat the oven to 350.
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2
Butter and flour an 8-inch-square cake pan.
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3
In a bowl, sift the flour, baking powder and salt.
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4
In a bowl, using a hand-held electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.
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5
Beat in the egg and vanilla until smooth.
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6
On low speed, beat in the dry ingredients alternately with the milk in three parts, beginning and ending with the dry ingredients.
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7
Scrape the batter into the prepared pan and use a rubber spatula to smooth the top.
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8
Bake in the middle of the oven for about 25 minutes, or until a cake tester inserted in the center comes out clean.
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9
Let the cake cool slightly on a rack set over a baking sheet, then run a knife around the edge to loosen it.
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10
Unmold it and place right side up on the rack.
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11
Mix the Rose Petal Jam well to loosen it.
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12
Using a metal icing spatula, spread the jam on the top of the cake.
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13
In a small heatproof bowl set over a saucepan of barely simmering water, melt the white chocolate and butter; do not allow the chocolate to get too hot.
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14
Remove form the heat and stir to blend.
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15
Stir in the oil and lemon juice until smooth.
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16
Pour the white chocolate glaze over the cake, covering the top and sides.
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17
Use the icing spatula to smooth the glaze over the top and sides.
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18
Transfer the cake to a platter and refrigerate until the glaze is set, about 20 minutes.
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19
Cut inot squares and serve.
