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1
Preheat the oven to 170C.
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2
Grease three 15 cm cake tins.
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3
Sift the flour, baking powder and salt into a large bowl and combine well with a hand-held whisk.
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4
Using an electric mixer, beat the butter and sugar until light and fluffy.
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5
Add the egg yolks, one at a time, and beat until well combined, scraping down the side of the bowl from time to time.
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6
Add the vanilla and beat until well combined.
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7
With the mixer on low speed, gradually add the flour mixture and milk alternately and beat until well combined.
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8
Place the egg whites in another clean bowl.
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9
Using an electric mixer, beat the egg whites until stiff peaks form.
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10
Fold one-third of the egg whites into the batter to loosen, then gently fold in the remaining egg whites.
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11
Be gentle and patient in this process as you want to keep as much air in the batter as possible to keep the cake light.
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12
Pour a third of the batter into each tin.
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13
Cook the cakes for 2530 minutes or until a skewer inserted into the centre of the cake comes out clean.
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14
Turn them out onto a wire rack and allow to cool completely.
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15
To make the rose buttercream, using an electric mixer, beat all the ingredients together for 35 minutes or until light and fluffy.
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16
To assemble, place one of the cakes on a stand or serving plate.
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17
Using a clean, damp spatula, spread one-third of the buttercream over the top, then repeat with the second cake and another third of the buttercream.
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18
Now invert the third and final layer and place it on top this will give you a lovely smooth top to work with.
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19
Smooth over the remaining buttercream and use some of the buttercream oozing out of the layers to lightly whitewash the sides.
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20
To whitewash, using a little of the buttercream oozing out of the layers, take a flat-bladed spatula and carefully smear a thin layer of the buttercream gently over the side of the cake.
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21
Wipe the spatula clean and dip it in cold water.
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22
Holding it upright, move it around the perimeter of the cake in a continuous motion.
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23
The moisture on the spatula will help smooth out the buttercream and give a lovely finish.
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24
A cake carousel can make this process a lot easier.
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25
Use a little extra buttercream to fill any gaps, then smooth over again with the damp spatula.
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26
Crown with the roses.
