Rose Chiffon Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1¾ cups cake flour
  • 1 cup plus 1 tablespoon granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ⅓ cup plus 1 teaspoon canola oil
  • 5 large eggs, separated
  • ½ cup whole milk, room temperature
  • ½ teaspoon rose water
  • 1 teaspoon cream of tartar
  • Rose Buttercream (recipe follows)
  • Garnish: food-grade fresh roses
Instructions
  1. Preheat oven to 350°. Line bottoms of 2 (8-inch) round cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, baking powder, and salt. Transfer flour mixture to the bowl of a stand mixer fitted with paddle attachment.
  3. In a small bowl, whisk oil, egg yolks, milk, and rose water until smooth. Add egg yolk mixture to flour mixture, beating at medium-low speed until well blended, 1 to 2 minutes, stopping to scrape down sides of bowl. Transfer to a large bowl.
  4. Thoroughly clean mixer bowl. Using whisk attachment, beat together remaining egg whites and cream of tartar at medium-high speed until stiff peaks form, 4 to 5 minutes. Gently fold egg white mixture into batter in fourths. Divide batter evenly among prepared pans, spreading evenly with an offset spatula.
  5. Bake until golden brown and tops spring back when lightly touched, 18 to 20 minutes. Let cakes cool in pans for 10 minutes.
  6. Using a thin knife, loosen cake edges from sides of pans. Invert cakes onto wire racks. Let cool completely.
  7. Place one cake layer on a cake stand. Spread 1 cup Rose Buttercream on top. Place remaining cake layer on top of frosting. Spread remaining frosting on top and sides of cake. Using a cake comb, comb sides of cake. Garnish with roses, if desired.
Recipe by Victoria at https://victoriamag.com/rose-chiffon-cake/