September Recipe: Rose Water Vanilla Cake

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • For the Vanilla Cake
      • 3/4 cup unsalted butter, softened
      • 1 1/2 cups white sugar
      • 3/4 cup sour cream, room temperature
      • 1 tablespoon vanilla extract
      • 6 large eggs whites, room temperature
      • 2 1/2 cups all-purpose flour
      • 4 teaspoons baking powder
      • 1/2 teaspoons salt
      • 3/4 cup milk, room temperature
      • 1/4 cup water, room temperature
    • For the Rose Water Buttercream
      • 1 1/2 cups salted butter
      • 1 1/4 cups vegetable shortening
      • 1 tablespoon rose water
      • 1 teaspoon vanilla extract
      • 5-6 tablespoons milk
      • Icing color of choice (pink or white is customary)
  • The Way of Preparing
  • The Cake
    1. Oven to 350°F, 177°C, gas mark 4
    2. Prepare three 8 inch rounds with parchment paper and butter the sides.
    3. Cream together the butter and sugar until light and fluffy, about five minutes.
    4. Whisk in the sour cream and vanilla extract.
    5. Add the egg whites in two batches to the wet mix, mixing well and scraping down the bowl as needed.
    6. Combine the milk and water in a small cup.
    7. Sift together the flour, baking powder, and salt.
    8. Alternate between the dry mix and the milk mix, whisking well between additions and scraping down the bowl as needed.
    9. Divide the batter evenly between the three prepared pans.
    10. Bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
    11. Allow the cakes to cool for 3-5 minutes, then remove from pans and cool completely before icing.
  • The Buttercream
    1. In a very large bowl, cream together the butter and shortening until smooth.
    2. Slowly add five cups of the powdered sugar and mix until smooth.
    3. Add the rose water, vanilla extract, and 4-5 tablespoons of milk. Mix until smooth.
    4. Slowly add the remaining powdered sugar. Add additional milk as needed.
  • Assembly
    1. Level the cakes.
    2. Place the first cake on your serving plate.
    3. Spread a scant cup of rose water frosting on top.
    4. Add the second later and repeat.
    5. Add the final layer. Spread a super thin layer of frosting onto the entire cake (crumb coat) and refrigerate for half an hour.
    6. Using the remaining frosting, ice the chilled cake, decorating as you like.
  • Notes
    • I suppose one could make this lemon as well? I haven’t tried yet.

Okay, so I haven’t actually made this one, because I don’t have three 8 inch baking pans. But as soon as I get them, I’m making this!

Happy Baking!

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