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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Special cake for special times...:) Decorate with a light white frosting or simply powdered sugar dusting through a doily. Ingredients:
1 tbsp shortening |
2 eggs |
2 egg whites |
1 cup sugar or rose sugar (see my recipe) |
1/2 cup canola oil or other vegetable oil |
1 teaspoon rose water/optional if using rose sugar |
1/2 teaspoon vanilla extract |
1/4 teaspoon salt |
1 teaspoon baking powder |
1/4 teaspoon soda |
2 1/4 cups all purpose flour |
1 cup buttermilk |
8 rose scented geranium leaves-organic |
Directions:
1. Heat oven to 350 F.
2. Generously grease a 8x12 inch pan with shortening and dust with flour. Lightly pound rose geranium leaves between sheets of wax paper and arrange in the bottom of the pan.
3. In a bowl with an electric mixer or a food processor beat together egg whites and sugar.
4. Continue beating until the sugar dissolves.
5. Beat in the oil, salt, vanilla extract and rose water.
6. Combine the flour, baking powder and baking soda.
7. Add the flour mixture alternately with the buttermilk to the egg and oil mixture.
8. Mix only until no flour is visible.
9. Pour the batter into the prepared pan.
10. Bake for 30 minutes, or until the cake is golden brown on the top and firm to the touch.
11. Cool for 20 minutes.
12. Turn out of pan.
13. Allow to cool completely on wire rack.
14. Peel off leaves when the cake is completely cool.
15. Decorate according to your liking.
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