Rose Chiffon Cake

Name: Rose Chiffon Cake
Ingredients: cooking spray; 3/4 cup all-purpose flour; 1/4 cup almond meal; 2 tablespoons almond meal; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 3 tablespoons milk; 1 tablespoon rose water; 1/4 teaspoon vanilla extract; 13 tablespoons white sugar, divided; 3 eggs, separated; 1/2 cup butter, softened

12 ingredients

7 steps

Ingredients

cooking spray
3/4 cup all-purpose flour
1/4 cup almond meal
2 tablespoons almond meal
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk
1 tablespoon rose water
1/4 teaspoon vanilla extract
13 tablespoons white sugar, divided
3 eggs, separated
1/2 cup butter, softened

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.
2

Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.
3

Mix milk, rose water, and vanilla extract together in a small bowl.
4

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.
5

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.
6

Spoon batter into the prepared molds.
7

Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.