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Victorian Rose Pound Cake

This delicately flavored cake isn't really a pound cake by normal standards. The texture is light and slightly dry with a delicate rose flavor. Just right for tea parties!
Course Cake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 2
Author Marye Audet-White


  • 1/2 cup almond meal
  • 1/4 cup food grade rose water
  • 1 teaspoon almond extract
  • 1 cup unsalted butter , room temperature
  • 2 cups super fine sugar , or run sugar through the blender
  • 1/2 teaspoon salt
  • 12 egg whites (about 1 1/2 cups), room temp.
  • 2 1/2 cups sifted cake flour


  • Grease and flour 2 loaf pans. Set aside
  • Preheat oven to 350F.
  • Add the almond meal, rose water, and almond extract to a food processor.
  • Pulse until the mixture is a coarse paste
  • Set aside 1/3 cup of the egg whites.
  • Add the remaining egg whites to the bowl of a mixer.
  • Beat until foamy then slowly add 1/2 cup sugar while continuing to beat.
  • Continue beating until soft peaks form.
  • Remove whites from bowl, or use a second beater bowl.
  • Beat the butter until creamy.
  • Add the sugar and continue beating until smooth and graininess is gone.
  • Scrape the bowl and beaters and beat 2 more minutes.
  • Add in almond mixture, reserved 1/3 cup egg whites, and salt. beat until thoroughly mixed.
  • Now add in the flour by hand mixing well. You can use a mixer but adding by hand will keep the texture more delicate.
  • Once the flour is incorporated into the butter, start adding the beaten egg whites in.
  • Fold in 1/3 of the whites to lighten the batter and then fold in the remaining whites carefully.
  • Spoon the batter into the loaf pans and bake for 1 hour 15 minutes. Start checking for doneness after an hour.
  • When done the cakes will have a crack in the top and a toothpick will come out clean.
  • Let cool for 20 minutes in the pans, then loosen from the pans and turn out to finish cooling.
  • Wrap and leave at room temp for 24 hours for best flavor.