Rose Chiffon Cake

I love trying different flavors in baked goods and when I found rose water in a local grocery store, I absolutely had to try it. Some of the recipes I found for rose-flavored cakes produced flavors that were too floral for me, so I wrote my own recipe. The resulting cake is tender and tasty with just a hint of rose fragrance. I hope you enjoy this cake as much as I do.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 220 Calories

Ingredients

• ½ cup butter, softened
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 3 tablespoons milk
• ¼ teaspoon vanilla extract
• ¾ cup all-purpose flour
• 3 eggs, separated
• 1 tablespoon rose water
• cooking spray
• ¼ cup almond meal
• 2 tablespoons almond meal
• 13 tablespoons white sugar, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.

Step 2

Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.

Step 3

Mix milk, rose water, and vanilla extract together in a small bowl.

Step 4

Combine 6 tablespoons sugar, egg yolks, and butter in a large bowl; beat with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition.

Step 5

Beat egg whites in a separate bowl, with clean beaters, until foamy. Add remaining 7 tablespoons sugar gradually, continuing to beat until stiff peaks form. Fold into the batter.

Step 6

Spoon batter into the prepared molds.

Step 7

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.