Preheat the oven to 350 degrees and prepare a 9” round cake pan with parchment paper. In a sieve sift flour, baking powder, and salt into a mixing bowl and set dry ingredients aside.
In a mixing bowl with the paddle attachment, beat butter and Granulated Sugar Easy Baking Tub on medium speed until light and fluffy.
In a large measuring cup, add the egg whites, milk and extracts.
Turn the mixer to low speed and alternate adding the dry and wet ingredients. Use a spatula to scrape down the sides and bottom of the bowl.
Pour the batter into a 9” round spring-form cake pan. Bake the cake for 30 minutes. This may vary depending on the pan, you can set the time for 25 minutes and then add more time if needed.
Rose Soaking Syrup
Add water, Granulated Sugar Easy Baking Tub, and dried roses into a small saucepan. Simmer on low heat for about 5 minutes until the sugar dissolves. Remove from the heat and let it cool to room temperature.
Strain the dried rose petals through a sieve and into a bowl.
Once the cake is done baking and has cooled, remove the sides of the spring form pan and slice the top of the cake off so it's flat. Then, using a wooden toothpick make 12 little holes in the cake by poking it.
Using a pastry brush, brush the rose syrup over the cake.
Rose Cardamom Frosting
In an electric mixer, beat the butter until it's whipped
Add in the sugar and continue to beat until whipped
Scrape down the bowl's sides and add the rose extract and milk. Continue to beat for about 2-4 minutes until the frosting is super whipped.
Spread an even layer of frosting over the cake and then sprinkle a few dried rose petals around the edges. Enjoy!
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