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White Rose Cake


- 1 1/2 cup all-purpose flour

- 2 tsp baking powder

- 1/8 tsp salt

- 6 egg whites

- 1 cup butter, unsalted, softened

- 1 3/4 cup granulated sugar

- 1/4 cup yogurt, plain Greek

- 1/4 cup milk, low-fat

- 2 TBS rose water

- 1/4 tsp vanilla extract

- 1 1/4 cup rose petals, fresh, diced, loosely-packed

- 12 oz cream cheese, room temperature

- 1 1/2 cup heavy cream


Preheat oven to 350ºF.

Coat 3 6x2-inch round cake pans with non-stick spray and line the bottom of each pan with parchment paper.

In a medium-sized bowl, whisk together:

1 1/2 cup all-purpose flour

2 tsp baking powder

1/8 tsp salt

In a small bowl, lightly whisk:

6 egg whites

In a large mixing bowl, using a hand held mixer, whip until white and smooth:

1 cup butter, unsalted , softened

1 cup granulated sugar

Add to the butter mixture and whisk until smooth:

1/4 cup yogurt, plain Greek

1/4 cup milk, low-fat

1 TBS rose water

1/4 tsp vanilla extract

In batches, alternate mixing in flour mixture and egg whites into butter mixture until combined. Do not over mix.

Gently mix in:

1/4 cup rose petals, fresh , diced, loosely-packed

Divide batter evenly into the 3 prepared cake pans and bake until golden, about 35-40 minutes.

Place the cakes on a cooling rack and let it cool completely before frosting it, about 1-hour.

To prepare the frosting, in a medium-sized bowl whisk until smooth:

12 oz cream cheese , room temperature

3/4 cup granulated sugar

1 TBS rose water

In a separate bowl, using a clean mixer, whisk until stiff peaks are formed, about 5 minutes:

1 1/2 cup heavy cream

Using a rubber spatula, gently fold in 1/4 of the whipped cream into the cream cheese mixture.

Fold in the remaining whipped cream.

Place one cake layer onto your serving platter.

Place along the edges of the cake strips of parchment paper. This will keep the plate clean while frosting the cake.

Place a large scoop of frosting and evenly spread over the top of the cake.

Gently place the second layer of cake over the frosting, and frost the top of the second layer of cake.

Add the final layer of cake and frost the top and remaining sides of the cake until evenly coated.

Decorate the cake with:

1 cup rose petals, fresh , diced

Slowly remove the parchment paper strips around the bottom layer of the cake.

Chill cake in the refrigerator for at least 2 hours before serving.

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