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Rose Petal Cake
1/2 cup plus 2 tablespoons butter or margarine
3/4 cup milk
3 egg whites
1 tablespoon rum or brandy
1 tablespoon rosewater
2 1/2 cups cake flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups granulated sugar
1/2 cup sliced almonds, toasted
1/2 cup coarsely chopped rose petals
2 cups whipping cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup granulated sugar
1/4 cup sliced almonds, toasted
Candied rose petals, finely chopped
Cake: Heat oven to 350 degrees F.
Mix butter or margarine, milk, egg whites, and rum or brandy in a large bowl.
Mix cake flour, salt, baking powder, granulated sugar and almonds in a separate bowl.
Fold wet and dry ingredients together. When mixture is combined fold in rose petals. Mixture will be slightly lumpy.
Bake in two greased and floured 9-inch pans for 30 to 35 minutes until a wooden pick inserted in the center comes out clean.
Cool on wire racks.
Frosting: Whip whipping cream until soft peaks form. Slowly add extracts and sugar.
When combined, fold in almonds and rose petals.
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