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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!
food grade rose water
, room temperature
super fine sugar
, or run sugar through the blender
(about 1 1/2 cups), room temp.
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.
You'll find this recipe and more at RestlessChipotle.com Victorian Rose Pound Cake