Recipe: rose & vanilla roll cake

Rose can be a divisive ingredient, but I find it to be a beautiful, delicate, almost ethereal flavour. It is one to be used sparingly since its flavour can quickly become overpowering, but here, mixed into velvety whipped cream and paired with the warm flavour of vanilla–it is the perfect match for the cloud-light chiffon sponge that it lies encased in.

Producing a sponge so soft requires cake flour–it has a lower protein content than regular plain flour. Cake flour isn’t something that is easily bought where I am, so I often make a batch by whisking together 330g plain flour and 48g cornstarch and storing it in a sealed jar to be used whenever a recipe requires cake flour.