Method

• 1.
  Preheat oven to 170°C/150°C fan-forced. Grease a 24cm round cake pan and line the base with baking paper. Dust the sides with flour. Line a wire rack with baking paper.
• 2.
  Sift flours into a large bowl. Place eggs in a stand mixer fitted with the whisk attachment and whisk for 5 minutes or until thick and tripled in volume. Gradually add sugar, whisking constantly for 6-8 minutes until sugar has dissolved. Using a metal spoon, fold in flour mixture in 2 batches, folding all the way to the bottom of the bowl to pick up any pockets of flour, then fold in butter. Pour into prepared pan and bake for 55 minutes or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 minutes, then turn onto lined wire rack to cool completely.
• 3.
  To make the white chocolate cream, place chocolate in a heatproof bowl. Place 1 cup (250ml) cream in a small saucepan and bring to just below the boil over medium-low heat, stirring regularly, then pour cream over chocolate. Stand for 4-5 minutes, then whisk until smooth. Cool completely. Whisk remaining 1 cup (250ml) cream in a medium bowl to medium peaks and, in 2 batches, fold through cooled white chocolate mixture. Chill for at least 2 hours or until needed.
• 4.
  For the rhubarb syrup, place rhubarb, sugar and glucose in a medium saucepan over low heat. Cook, stirring occasionally, for 15-18 minutes until thick and reduced. Strain through a fine sieve, pushing the mixture with the back of a spoon to extract as much as possible. Cool completely. Discard solids.
• 5.
  Place cake on a serving plate, top with white chocolate cream and drizzle with rhubarb syrup. Scatter over pomegranate seeds and rose petals to serve.