|4||eggs — large, separated|
|170 g||cator sugar|
|5 ml||vanilla — essence|
|62 g||self-raising flour|
|42 g||cocoa powder|
|salt — pinch|
|3 Tbs||rose syrup|
|1 Tbs||castor sugar|
|12||organic white/pink rose petals|
For the roulade, pre heat the oven to 180°C and line a 32cm x 23cm sheet pan with baking paper. Combine the egg yolks and caster sugar and whisk with an electric mixer until pale yellow and thick, 2 minutes. Whisk in the vanilla essence, flour, cocoa powder and salt. In a clean bowl, whisk the egg whites until stiff. Fold it into the chocolate batter and spread the mixture into the prepared pan. Smooth out the top and bake for 12-15 minutes until cooked through.
Lay a clean damp tea towel out on a clean surface and sprinkle it with 60ml (¼ cup) of caster sugar. Turn the warm cake out onto the tea towel and gently peel off the baking paper. Place a new sheet of baking paper on top and roll the roulade up in the tea towel, starting from the short side. Set it aside to cool for 1 hour.
Once the roulade has cooled, prepare the filling by crushing the raspberries with a fork and stir in the rose syrup. Combine the cream and sugar and whip until stiff. Fold in the raspberry mixture.
Unroll the roulade and remove the baking paper. Spread the cream filling on top and gently re-roll the cake without the tea towel. Place it seam side down onto a serving plate and refrigerate for 30 minutes to firm up. Add a dusting of cocoa over the roulade and decorate the top with extra raspberries, rose petals and fondant hearts.
Edible Valentine’s decorations like fondant hearts can be found at specialized baking stores. Look for the fondant hearts that are mounted on thin pieces of wire that can be stuck into cakes so that they can stand upright and add height to the roulade.
Rose syrups are bright pink in colour and more intensely flavoured than rose water. It can be found at most supermarkets or spice shops.