Introduction
The Rose Scented Cake with Raspberry Frosting is a delightful dessert that brings together the fragrant essence of roses and the tartness of raspberries. This cake not only excites the palate but also delights the senses with its beautiful presentation. Perfect for special occasions or simply to treat yourself, this cake is bound to impress guests and family alike.
Detailed Ingredients with measures
Cake Ingredients:
– All-purpose flour: 2 cups
– Granulated sugar: 1 ½ cups
– Baking powder: 1 tablespoon
– Salt: ½ teaspoon
– Unsalted butter: ½ cup, softened
– Milk: 1 cup
– Egg whites: 4
– Rose water: 2 tablespoons
Frosting Ingredients:
– Unsalted butter: 1 cup, softened
– Powdered sugar: 4 cups
– Fresh raspberries: 1 cup
– Raspberry extract: 1 teaspoon
– Milk: 2 tablespoons
– Fresh raspberries for garnish (optional)
Prep Time
The preparation time for this elegant cake is approximately 30 minutes. This includes measuring and mixing the ingredients, setting the oven, and preparing the baking pans.
Cook Time, Total Time, Yield
Cook time is around 30-35 minutes, depending on your oven. The total time from start to finish is approximately 1 hour and 5 minutes. This recipe yields one 9-inch round cake, which can be sliced into 8-10 servings, making it perfect for gatherings or an indulgent family dessert.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Cake Pans
Preheat your oven to 350°F (180°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
Step 2: Mix the Dry Ingredients
In a bowl, sift together the all-purpose flour, baking powder, and salt. Set the mixture aside for later use.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy.
Step 4: Add Eggs and Flavoring
Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, mix in the rose water until fully combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined. Avoid overmixing.
Step 6: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Let the Cakes Cool
Once baked, take the cakes out of the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Step 8: Prepare the Raspberry Frosting
In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing well. Then, incorporate the raspberry puree and continue mixing until smooth and fluffy.
Step 9: Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of raspberry frosting over the top, then place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Step 10: Decorate the Cake
Optionally, you can decorate the cake with fresh raspberries or edible rose petals for an attractive finish.
Notes
Note 1: Rose Water
Ensure to use high-quality rose water for the best flavor. Adjust the amount according to your taste preference.
Note 2: Raspberry Puree
For the raspberry puree, you can use fresh or frozen raspberries. Blend them until smooth, then strain to remove seeds if desired.
Note 3: Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Note 4: Serving Suggestions
This cake pairs beautifully with a cup of tea or coffee and is perfect for celebrations or as a special dessert.
