Red Velvet Stripe Cake

Preheat oven to 180°C. Line a 33x23cm deep pan with baking paper.

Sift 1/2 cup of the flour and 1/2 cup cocoa together twice. Beat 4 eggs and 1/2 cup of the sugar with an electric mixer until thick and fluffy and the mixture forms a ribbon when you lift the beaters.

Gently fold in by hand the flour and cocoa mixture and 1 tbs food colouring. Pour mixture into prepared tray and bake for 15 minutes or until sponge has slightly shrunk away from the sides of the pan and the top springs back when lightly touched. Cool for 5 minutes then turn out onto a wire rack. Reline pan. Repeat twice with remaining ingredients.

Beat butter and icing sugar together with an electric mixer until smooth. Add eggs, one at a time, beating well after each. Add vanilla and beat for 20 minutes at medium speed until mixture is light and creamy. Add orange liqueur and combine well.

To assemble, remove side from a 24cm springform pan. Place a long piece of plastic across the pan then a second piece lengthways to form a cross. Cut each sponge lengthways into 3 strips.

Spread each with a layer of jam and then butter cream. Roll up 1 strip and place in the centre of the pan base. Continue wrapping strips around in a coil until the base is covered. Fold plastic over the cake to cover. Refit base into the side of the pan and lock. Chill for 2 hours.

Remove cake from the pan and transfer to a cake plate. Spread the top and sides with butter cream and decorate with almonds. Finish with frosted rose petals.

To prepare rose petals, gently whisk the egg white. Place sugar in a bowl. Using the tip of your finger, coat each rose petal with egg white. Spoon over the sugar to coat and sit on a wire rack to set. Leave to air dry.