Best Scented Rose Or Geranium Cake Recipes

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VICTORIAN ROSE GERANIUM CAKE



Victorian Rose Geranium Cake image

Provided by Anne Burrell

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

16 to 18 rose geranium leaves, rinsed and patted dry
2 sticks unsalted butter, plus more for the pan
3 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
1 teaspoon vanilla extract
1 3/4 cups sugar
6 large egg whites
4 rose geranium leaves, rinsed and patted dry
1 1/2 cups sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
5 drops red food coloring

Steps:

  • Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils. Wrap the leaves around the butter. Wrap in plastic wrap and refrigerate overnight.
  • Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
  • Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan. Whisk the flour, baking powder and salt in a bowl. In a separate bowl, mix the milk, 3/4 cup water and the vanilla. Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy. Beat in the egg whites, two at a time. Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour. Pour the batter into the pan; bake until golden, 30 to 35 minutes. Cool 10 minutes; invert the cake onto a rack and remove the leaves.
  • Make the frosting: Remove the leaves from the sugar. Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute. Place the bowl over a pot of barely simmering water. Beat until the mixture holds stiff peaks, about 7 minutes. Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes. Spread the frosting over the cake.

ROSE-SCENTED SUGAR



Rose-Scented Sugar image

You can use any edible, fragrant flower or herb, such as lavender or rose geranium, in place of the rose petals to make herbal sugars. They're excellent in hot and iced teas, fruit salads, baked goods, and icings -- just substitute the amount of sugar called for in a recipe with an equal amount of scented sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 2

1 cup sugar
1/2 cup organic rose petals (1/2 ounce; available at http://www.gourmetsweetbotanicals.com/)

Steps:

  • Using a mortar and pestle, a spice grinder, or a food processor, blend together sugar, rose petals, and essential oil until mostly pulverized. Sugar can be stored in a sealed container at room temperature up to 2 weeks.

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