A beautiful Rosette cake with rose flavour and Swiss meringue butter-cream. A perfect cake for this valentines day!
You need –
For the cake
All purpose flour – 300 grams
Baking powder – 1 teaspoon
Caster sugar – 225 grams
Butter – 225 grams
Eggs – 4 @room temperature
Milk – 2 tablespoons
Rose flavour – ½ teaspoon
Rose food color – few drops (I used wilton)
SWISS MERINGUE BUTTERCREAM for frosting – as required
How to –
Preheat the oven to 180C. Grease two 6 inches round cake tins and line the base with a baking sheet. Sift the flour, baking powder and set aside.
Cream the butter and sugar together in a bowl until light and pale. Beat in the eggs one at a time and beat till light n fluffy. Stir in the rose flovor.
Fold in the flour, milk and mix gently till everything is well combined. Make sure not to over mix the batter else they will not be light and fluffy when you bake. Divide the batter equally into two bowls and add few drops of the rose color to each bowls get 2 different tones (I used wilton) and gently mix.
Spread the mixture into the prepared cake tins and bake for 30-35 minutes or till the toothpick comes out clean when inserted in the center of the cake. When the cakes are cooled completely, frost the cakes as desired.
Read full post: ROSE CAKE WITH SWISS MERINGUE BUTTERCREAM