Rose Chiffon Cake Recipes

ROYAL ROSE CHIFFON CAKE

Steps:

• Heat oven to 325 (F) (slow moderate) for 10-inch tube pan, 4-inches deep.
• Sift together into bowl cake clour, sugar, baking powder, and salt.
• Make a well and add in order; Wesson Oil, unbeaten egg yolks, cold water, vanilla, and lemon rind.
• Beat with spoon until smooth or with electric mixer on medium speed 1 minute.
• Next, measure into large bowl egg whites (7 or 8) and cream of tartar.
• Beat by hand until whites form very stiff peaks, or 3 to 5 minutes with electric mixer on high speed. DO NOT UNDERBEAT.
• Whites are stiff enough when dry rubber scraper drawn through leaves a clean path.
• Pour batter gradually over beaten egg whites gently folding with rubber scraper just until blended. DO NOT STIR.
• Pour into ungreased pan. Bake at 325 (F) for 55 minutes, then at 350 (F) for 10 to 15 minutes, or until top springs back when lightly touched.
• Turn pan upside down, placing tube part over neck of funnel or bottle.
• Let hang, free of table, until cold.
• While cake cools, make the rose frosting as follows.
• Mix well in saucepan 1/2 cup sugar, 2 tablespoons water, 1/4 cup light corn syrup.
• Boil rapidly without stirring until syrup spins a 6 to 8-inch thread (242 F).
• Meanwhile, beat 1/4 cup egg whites (2 small) until stiff enough to hold peaks.
• Pour hot syrup slowly in thin stream into beaten whites, beating constantly until mixture stands in very stiff peaks.
• Add 1 teaspoon vanilla, red food coloring to tint pale pink.
• Loosen from pan with spatula, then frost cake; decorate sides with silver dragees.
• Place red rose in center.

VANILLA ROSE CHIFFON CAKE

Steps:

• You will need at 23 cm (9 ¼ inch) angel food cake tin with extended feet and removable base for this recipe. Do not grease or line your tin.
• Pre-heat oven 160°C (325°F). 21cm 8.5inches
• Using a stand mixer whisk egg whites and cream of tartar in a large bowl until stiff peaks form. Gradually add ½ cup of the caster sugar, continue to whisk until mixture is stiff and glossy. Set bowl aside.
• In a separate bowl beat egg yolks, oil, milk and vanilla until pale yellow. Sift in flour and baking powder, then add sugar and salt. Continue beating until well combined at a medium speed.
• Remove bowl from stand mixer and fold through 1/3 egg white mixture. Once incorporated gently fold through remaining egg white mixture until just combined. Don't over mix.
• Pour batter in to an ungreased angel food cake pan. Place in the oven and bake for 50 minutes.
• After 50 minutes turn up the heat of the oven to 180°C (350°F) for an additional 15 minutes. Cake is cooked when you gently press it in the middle with a finger and it springs back.
• Once out of the oven turn cake tin over and allow to cool completely upside down.
• Once cool turn cake pan back over and run a sharp thin knife around the outside edges of the tin and then around the central tube. From underneath gently push the cake out from the bottom, it will still be attached to the removable base. Once removed from the tin, gently remove cake from base again using the sharp knife.
• The top of the cake when cooking becomes the base of your cake for decorating and serving. This is how you get that perfectly flat top. If your cake hasn't risen evenly, you may wish to trim it slightly so it sits level.
• Drizzle icing over the top of the cake and decorate with rose petals if desired.
• To make icing: Sift icing sugar in to a medium bowl. Add rose water and 2 tablespoons of water. Icing should be the consistency of runny honey, add a little more water at a time if needed to achieve this.
• Cooking Tip: Don't open the oven door for the firs 45 minutes of cooking to ensure the cake rises.

ROSE CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.
• Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.
• Mix milk, rose water, and vanilla extract together in a small bowl.
• 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.
• 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.
• Spoon batter into the prepared molds.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.