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Rose Chiffon Cake

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Lilia

"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."
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Ingredients

45 m servings 220 cals
Original recipe yields 10 servings (10 rose-shaped cakes)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.
  2. Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.
  3. Mix milk, rose water, and vanilla extract together in a small bowl.
  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.
  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.
  6. Spoon batter into the prepared molds.
  7. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.

Footnotes

  • Cook's Notes:
  • If you like stronger rose flavor, just add more rose water.
  • If you don't have rose-shaped molds, use a 12-cup muffin tin.

Nutrition Facts


Per Serving: 220 calories; 11.7 g fat; 25 g carbohydrates; 4.8 g protein; 81 mg cholesterol; 159 mg sodium. Full nutrition

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