Light And Fluffy Rose Petal Cake
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.