Method

• 1.
  Preheat oven to 180°C. Line a 33 x 23cm deep pan with baking paper. Sift 1/2 cup of the flour and 1/2 cup cocoa together. Repeat sifting. Beat 4 eggs and 1/2 cup of the sugar until thick, fluffy and mixture forms a ribbon when you lift the beaters. Gently fold in flour and cocoa mixture and 1 tbs of food colouring. Pour into pan and bake for 15 minutes or until sponge has slightly shrunk away from sides of the pan and the top springs back when touched. Cool for 5 minutes then turn out onto a wire rack. Re-line pan. Repeat twice with remaining ingredients to make 3 rectangle sponge cakes.
• 2.
  To make butter cream, beat butter and icing sugar together until smooth. Add eggs, one at a time, beating well after each. Add vanilla and beat for 20 minutes at medium until light and creamy. Add Grand Marnier and combine well.
• 3.
  To assemble, remove side from a 24cm springform pan. Place 1 long piece of plastic across base of pan. Place 1 long piece of plastic lengthways over to form a cross. Cut each sponge lengthways into 3 strips. Spread each with a layer of jam and butter cream. Roll up 1 strip and place vertically in centre of pan base. Wrap 1 strip around in a spiral. Continue spiral effect with remaining strips until base is filled. Fold plastic over to cover. Refit base into pan side and lock. Chill for 2 hours.
• 4.
  Meanwhile, prepare rose petals; gently whisk eggwhite. Place sugar in a bowl. Using a fingertip, coat each petal with eggwhite. Spoon over sugar to coat and sit on a wire rack to set. Leave to air dry.

• 5.
  Transfer cake to a plate. Remove plastic. Spread remaining butter cream over cake. Decorate with almonds and rose petals to serve.