Precious Art By Precious People

Rose Cake, A Different Kind of Christmas Cake

Ingredients:

• Oil or melted butter, for greasing
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ¼ cup unsalted butter, softened
• Generous ¾ cup superfine sugar
• 3 eggs, beaten
• 1 teaspoon rose water
• 2 tablespoons milk

Filling & Icing:

• 2/3 cup heavy cream
• 1 teaspoon rose water
• 1 ¾ cups confectioners’ sugar, sifted

To Decorate:

• Fresh rose petals, washed and patted dry
• ½ egg white
• Superfine sugar, for sprinkling

Directions:

1. Preheat the oven to 350 degrees F. Grease and line the bottoms of two 9 inch round layer cake pans.
2. Sift the flour and baking powder into a large bowl and add the butter, superfine sugar, eggs and rose water. Beat well until the mixture is smooth, then stir in the milk.
3. Divide the mixture between the prepared pans and smooth the surfaces with a spatula. Bake in the preheated oven for 25-30 minutes, or until risen, firm and golden brown. Let cool in the pans for 2-3 minutes, then turn out and finish cooling on a wire rack.
4. For the filling, whip the cream with ½ teaspoon of the rose water until just thick enough to hold its shape. Use to sandwich the cakes together.
5. For the icing, combine the confectioners’ sugar with the remaining rose water and just enough water to mix to a thick pouring consistency. Spoon it over the cake, letting it drizzle down the sides. Let set.
6. Brush the rose petals with the egg white, sprinkle with superfine sugar, and arrange on top of the cake, to decorate.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com