ROSEWATER CAKE
A lovely moist cake flavored with rosewater. It's easy, delicious, and not too time consuming. I especially enjoyed it served with rosewater ice cream. Perfect for summer or springtime!
Provided by Anne S.
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and grease 2 7-inch cake pans or whatever size you would like. This cake can also be made into layers as I did in the photo.
- In a medium bowl, sift together all-purpose flour, baking powder, and salt. Set aside. In another medium bowl, whisk together milk, egg whites, vanilla extract, and rose water.
- Place butter and sugar in a large bowl. Using a stand mixer or electric mixer, cream together the butter and sugar until light colored and fluffy. Scrape the bottom and sides of the pan while you go to make sure it is well mixed. This will take around 5 minutes.
- After creaming the butter and sugar, add about 1/3 of the dry ingredients to the creamed mixture. Mix well. Next add 1/2 of the wet ingredients. Repeat until you finish with the last addition of dry ingredients.
- Pour the batter into your greased cake pan(s) and bake for 15-20 minutes. I baked two 7-inch layers and I baked them for about 12 minutes, oven time may vary a bit depending on your oven.
- Cool cake completely on a wire rack before icing.
- To make the icing: in a small bowl, sprinkle gelatin over cold water to bloom and let sit 5 minutes. Add hot water and stir to melt the gelatin. In the meantime, whip your cream to medium peaks and pour in gelatin mixture. Whip to medium-stiff peaks.
- Ice your cake and enjoy!
Nutrition Facts : Calories 507.8, Fat 34.3, SaturatedFat 21.4, Cholesterol 114.2, Sodium 366.8, Carbohydrate 45.6, Fiber 0.6, Sugar 25.2, Protein 5.9
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Wise Men
[email protected]I'm not a big fan of rosewater, but I really enjoyed this cake. The flavor was delicate and not overpowering.
Md Boikka
[email protected]I made this cake for a friend's birthday and she loved it! She said it was the best cake she'd ever had.
Maria Liza Combate
[email protected]The cake was a bit too sweet for my taste, but I think I might have added too much sugar.
Danni Dear
[email protected]I baked the cake for an extra 10 minutes and it came out perfectly browned.
Icon Dexter
[email protected]I added a cup of chopped pistachios to the batter and it gave the cake a nice crunch.
Suck my Dick
[email protected]I substituted almond flour for the all-purpose flour and it turned out great! The cake was still moist and fluffy.
Jackson Kids
[email protected]I followed the recipe exactly and the cake did not turn out well. It was dry and crumbly.
mdtarik jamil
[email protected]This cake was a hit at my party. Everyone loved the unique flavor.
Darlene Penno
[email protected]The instructions were easy to follow and the cake turned out perfectly. I would definitely make this cake again.
Muthair Ali
[email protected]This cake is so moist and flavorful. I love the subtle rosewater taste.
Hamida Hira
[email protected]I've tried many rosewater cakes, but this one is by far the best. The combination of rosewater and pistachios is heavenly.
pop cute
[email protected]My family loved this cake! I made it for a special occasion and everyone raved about it. The rosewater flavor is delicate and pairs well with the fluffy cake.