ROSE CHIFFON CAKE

Rose Chiffon Cake image

I love trying different flavors in baked goods and when I found rose water in a local grocery store, I absolutely had to try it. Some of the recipes I found for rose-flavored cakes produced flavors that were too floral for me, so I wrote my own recipe. The resulting cake is tender and tasty with just a hint of rose fragrance. I hope you enjoy this cake as much as I do.

Provided by Lilia

Time 45m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
¾ cup all-purpose flour
¼ cup almond meal
2 tablespoons almond meal
¼ teaspoon baking powder
¼ teaspoon salt
3 tablespoons milk
1 tablespoon rose water
¼ teaspoon vanilla extract
13 tablespoons white sugar, divided
3 eggs, separated
½ cup butter, softened

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.
Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.
Mix milk, rose water, and vanilla extract together in a small bowl.
Combine 6 tablespoons sugar, egg yolks, and butter in a large bowl; beat with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition.
Beat egg whites in a separate bowl, with clean beaters, until foamy. Add remaining 7 tablespoons sugar gradually, continuing to beat until stiff peaks form. Fold into the batter.
Spoon batter into the prepared molds.
Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts : Calories 220 calories, Carbohydrate 25 g, Cholesterol 80.6 mg, Fat 11.7 g, Fiber 0.3 g, Protein 4.8 g, SaturatedFat 6.4 g, Sodium 159.1 mg, Sugar 16.6 g