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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Rose geranium leaves come from an herb which imparts an aromatic citrus or nutmeg flavor. Buy rose geranium plants at your local nursery or wherever you buy potted herbs. Ingredients:
6 large rose geranium leaves |
vegetable cooking spray |
3/4 cup reduced-calorie margarine, softened |
3 cups sugar |
8 egg whites |
1 1/2 cups nonfat buttermilk |
2 teaspoons vanilla extract |
4 1/2 cups sifted cake flour |
3/4 teaspoon baking soda |
1/4 teaspoon baking powder |
1/4 teaspoon salt |
Directions:
1. Coat geranium leaves with cooking spray; arrange leaves, dull side up, in bottom of a 10-inch tube pan lined with wax paper and coated with cooking spray and flour. Set aside.
2. Beat margarine at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg whites; beat well.
3. Combine buttermilk and vanilla, stirring well. Combine cake flour and remaining ingredients; add to margarine mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix after each addition. Spoon batter into tube pan. Bake at 325° for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove cake from pan, and let cool completely on a wire rack.
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