Name: Rose Sweetheart Cake
Yield: serves 4 to 6
Ingredients: icing sugar; 1 teaspoon rose petal jelly; fresh or crystallised rose petals; 50 g/2 oz rose petal sugar, finely ground; 125 g/generous 4 oz self-raising flour, sifted; 200 ml/7 fl oz whipping cream; 4 eggs, separated, plus an extra egg white; 125 g/generous 4 oz caster sugar; 1 tablespoon rosewater; a dash of red food colouring

Preparation info

serves
4 to 6

Difficulty
Easy

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

A heart-shaped, rose-flavoured cake is exactly right for a special birthday tea or a St Valentine’s Day treat.

Ingredients

125 g/generous 4 oz caster sugar
4 eggs, separated, pl

Method

Pre–heat the oven to 180°C/350°F/gas mark 4. Prepare a heart-shaped cake tin, or a round one if you prefer. Put half the sugar in a pudding basin and set it over a saucepan of hot water. Add the egg yolks and whisk until thick and pale. This will take about 5 minutes, during which time

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Rose Sweetheart Cake

Ingredients

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