Rose Petal Cake recipe

Ingredients

5 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1 1/2 cup all purpose flour
1 tablespoon baking powder
1/4 cup red rose syrup
3 tablespoons sugar syrup+ 1/2 teaspoon rose water
Rose petal jam for spreading
Whipped cream for garnish
3 Dozens edible Rose petals

Method

- Preheat oven to 180 degrees Celsius.
- Butter round oven tray (size 28 cm), sprinkle with flour (get rid of excess flour).
- Beat eggs using electric mixer (whisk).
- Add sugar, vanilla; continue beating on a high speed for about 8 minutes until airy and fluffy.
- Sift flour with baking powder.
- Add flour mixture gradually to egg mixture and continue beating on a low speed until combined.
- Pour half the cake batter into the prepared pan, mix 2 tablespoons of rose syrup with the remaining batter, and pour in over the middle of the first half.
- Swirl the batter with a wooden skewer, achieving marble design.
- Bake in the middle rack of the oven for about 40 minutes.
- Cool the cake in the pan for few minutes, and then flip on a metal rack until completely cools.
- Cut thin layer of cake to adjust the surface.
- Cut the cake vertically into two equal layers.
- Put the bottom cake layer in a serving plate, sprinkle with sugar syrup.
- Spread a layer of jam to cover, place the other layer of cake on top of the jam ( Press lightly on the cake to adhere)
- Fold whipped cream lightly with remaining rose syrup using rubber spatula.
- Spread whipped cream all over the cake; decorate with rose petals (as shown in the picture).

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8/04/2015 08:51:00 PM