White sponge cake with rose petal jelly

I would like to make a mild tasting white cake to show off the colour and fragrance of wild rose petal jelly, I modified the standard Genoise cake recipe removing egg yolk and use coconut oil instead of butter. The result is surprisingly good, very soft dense spongy structure and moist, like half way between cake and mousse.

white sponge cake with rose petal jelly

120gm egg white

60gm icing sugar

pinch of salt

60gm flour

40gm coconut oil

1. Whisk egg white in warm water bath with icing sugar and salt until hard peak.

2. Fold in flour then coconut oil.

3. Bake at 160˚C until firm to touch, around 20 minutes.