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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
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
30
minutes
minutes
Servings
2
Calories
Author
Marye Audet-White
Ingredients
½
cup
almond meal
¼
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
½
teaspoon
salt
12
egg whites
(about 1 ½ cups), room temp.
2 ½
cups
sifted cake flour
Instructions
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 ⅓ cup of the egg whites.
Add the remaining egg whites to the bowl of a mixer.
Beat
until foamy then slowly add ½ 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 ⅓ 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
⅓ 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.