Victorian Rose Geranium Cake

Directions

1. 1
   Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils.
2. 2
   Wrap the leaves around the butter.
3. 3
   Wrap in plastic wrap and refrigerate overnight.
4. 4
   Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
5. 5
   Make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-by-13-inch baking pan.
6. 6
   Rub the remaining 10 to 12 leaves and arrange in the pan.
7. 7
   Whisk the flour, baking powder and salt in a bowl.
8. 8
   In a separate bowl, mix the milk, 3/4 cup water and the vanilla.
9. 9
   Unwrap the butter and remove the leaves.
10. 10
    Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy.
11. 11
    Beat in the egg whites, two at a time.
12. 12
    Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour.
13. 13
    Pour the batter into the pan; bake until golden, 30 to 35 minutes.
14. 14
    Cool 10 minutes; invert the cake onto a rack and remove the leaves.
15. 15
    Make the frosting: Remove the leaves from the sugar.
16. 16
    Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl and beat with a mixer, 1 minute.
17. 17
    Place the bowl over a pot of barely simmering water.
18. 18
    Beat until the mixture holds stiff peaks, about 7 minutes.
19. 19
    Remove from the heat, add the food coloring and beat until spreadable, about 2 minutes.
20. 20
    Spread the frosting over the cake.
21. 21
    Photograph by Kana Okada