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    Tuesday, August 04, 2015

    Rose Petal Cake recipe


    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


    - 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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    Item Reviewed: Rose Petal Cake recipe Rating: 5 Reviewed By: Mrs. Chef
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