Pink Champagne, White Chocolate and Rose Cake

INGREDIENTS

Egg whites, large

150 g

Egg whites

2 tsp

Baking powder

380 g

Cake flour

650 g

Granulated sugar

1/4 tsp

Salt

1 tsp

Sea salt

3 tsp

Vanilla bean extract

225 g

White chocolate

670 g

Butter, unsalted

2 1/4 tsp

Rose water

100 millilitres (3.4 ounces) champagne, at room temperature

Pale pink pesticide free flowers, peonies, roses or babies breath etc, optional

pink food colouring or gel, optional