Light And Fluffy Rose Petal Cake

My Weekly - - Cookery -

Prepa­ra­tion time: 30mins plus cool­ing Cook­ing time: 15mins Serves: 10-12

IN­GRE­DI­ENTS ◆ 150g plain flour ◆ 225g caster sugar ◆ 9 large egg whites ◆ 1½tsp cream of tar­tar ◆ 1tsp pure vanilla ex­tract ◆ Pink food colour­ing ◆ 600ml dou­ble cream ◆ 1tsp essence of pure rose wa­ter ◆ Su­gared rose petals to dec­o­rate

1 Pre­heat the oven to 180°C/Fan Oven 160°C/Gas Mark 4. Grease and line 2x20cm) round, 4½cm deep Vic­to­ria sand­wich tins. Sift the flour and half the caster sugar into a bowl.

2 In a large, grease-free bowl, whisk the egg whites un­til softly peak­ing, but not stiff. Add the cream of tar­tar, re­main­ing sugar and vanilla ex­tract. Whisk un­til thick and glossy.

3 Grad­u­ally sift in the flour and sugar mix­ture, fold­ing in gently af­ter each ad­di­tion, un­til well com­bined.

4 Spoon half the mix­ture into one of the cake tins to just be­low the top of the tin. Colour the re­main­ing mix­ture with a few drops of pink food colour­ing and spoon into the other tin.

5 Smooth the tops and bake on the mid­dle shelf in the oven for 1315min un­til lightly golden and just firm to the touch. Care­fully turn on to a wire rack to cool com­pletely.

6 When ready to serve, slice both cakes in half. Whip the cream un­til just peak­ing. Add the rose­wa­ter and a few drops pink colour­ing.

7 Spread 3 cake halves with cream. Sand­wich to­gether in al­ter­nate lay­ers. Trans­fer to a serv­ing plate.

8 Spread the re­main­ing cream all over the cake. Dec­o­rate with rose petals and serve im­me­di­ately.

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