CookEat Recipe
Rosewater Butter Cake with Whipped Egg Whites
A rich butter cake lightened with folded egg whites and a restrained rosewater fragrance.
Method
Steps
Step 1
Heat oven to 170 °C and butter and line a 20 cm square pan. Sift flour with baking powder. Separate eggs into clean bowls.
Step 2
Cream butter and sugar until light; beat in yolks one at a time. Alternate the flour mixture with milk, then stir in rosewater.
Step 3
Whip egg whites with salt to firm peaks. Fold a small portion into the batter to lighten it, then fold in the rest gently so the cake retains air.
Step 4
Spread in the pan and bake about 45–55 minutes until the centre springs back and a skewer comes out without wet batter. Cool in the pan briefly before turning out; cut only once set.
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