Rose Cake ...

Bake rose cake for a special friend....used Swiss meringue buttercream frosting ..
ermm oi loike!

3 large egg whites
110g granulated sugar
150g unsalted butter, at room temperature
1 tsp pure vanilla paste
pinch of salt

Method:

1. Combine egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved). 
2. Transfer the mixture to a mixer with a whisk attached and beat on medium-high for about 5 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. 
3. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until the mixture comes together, this will take about 5 minutes

(Adapted from  fuzzymazing.blogspot.)