Rose Chiffon Cake
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"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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Ingredients45 m servings 220 cals
Original recipe yields 10 servings (10 rose-shaped cakes)
- Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.
- Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.
- Mix milk, rose water, and vanilla extract together in a small bowl.
- 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.
- 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.
- Spoon batter into the prepared molds.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- 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.
Per Serving: 220 calories; 11.7 g fat; 25 g carbohydrates; 4.8 g protein; 81 mg cholesterol; 159 mg sodium. Full nutrition