Incorporated into both the airy batter and a silken blush-tinted buttercream frosting, rose water lends fragrant notes to Rose Chiffon Cake. A few fresh-cut blossoms add the crowning touch, providing a tantalizing preview of the dessert’s delicate profile.
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
- Preheat oven to 350°. Line bottoms of 2 (8-inch) round cake pans with parchment paper.
- 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.
- 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.
- 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.
- Bake until golden brown and tops spring back when lightly touched, 18 to 20 minutes. Let cakes cool in pans for 10 minutes.
- Using a thin knife, loosen cake edges from sides of pans. Invert cakes onto wire racks. Let cool completely.
- 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.
Rose Buttercream
Makes approximately 5½ cups
Ingredients
- 2 cups unsalted butter, softened
- ½ teaspoon kosher salt
- 1 (2-pound) package confectioners’ sugar
- ½ cup cold heavy whipping cream
- 2½ tablespoons rose water
- Pink food coloring*
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium-low speed until smooth. Reduce mixer speed to low; add confectioners’ sugar, 1 cup at a time, alternately with cold cream, 1 tablespoon at a time, beating until smooth after each addition. Add rose water and increase mixer speed to medium; beat until smooth and fluffy, 1 to 2 minutes. Add food coloring 1 drop at a time, beating until combined, to reach desired shade. Use immediately.
Notes
*We used Wilton Color Right in Pink.
