Categories: Cakes
Ingredients
- For the Cake:
- 16 to 18 rose geranium leaves, rinsed and patted dry
- 2 sticks unsalted butter, plus more for the pan
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 3/4 cups sugar
- 6 large egg whites
- For the Frosting:
- 4 rose geranium leaves, rinsed and patted dry
- 1 1/2 cups sugar
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 5 drops red food coloring
Directions
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Infuse the butter for the cake: Rub 6 rose geranium leaves to release the oils.
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Wrap the leaves around the butter.
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Wrap in plastic wrap and refrigerate overnight.
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Infuse the sugar for the frosting: Rub 4 rose geranium leaves, then combine with 1 1/2 cups sugar in an airtight container and let stand at room temperature overnight.
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Make the cake: Preheat the oven to 350 degrees.
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Butter and flour a 9-by-13-inch baking pan. Rub the remaining 10 to 12 leaves and arrange in the pan.
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Whisk the flour, baking powder and salt in a bowl.
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In a separate bowl, mix the milk, 3/4 cup water and the vanilla.
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Unwrap the butter and remove the leaves. Beat the butter and 1 3/4 cups sugar in a large bowl with a mixer on medium speed until fluffy.
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Beat in the egg whites, two at a time.
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Add the flour mixture in three parts, alternating with the milk mixture, beginning and ending with flour.
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Pour the batter into the pan.
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Bake until golden, 30 to 35 minutes.
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Cool 10 minutes.
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Invert the cake onto a colling rack.
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Remove the leaves.
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Make the frosting: Remove the leaves from the sugar.
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Put the sugar, egg whites, cream of tartar, salt and 1/3 cup cold water in a large heatproof bowl.
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Beat with a mixer, 1 minute.
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Place the bowl over a pot of barely simmering water.
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Beat until the mixture holds stiff peaks, about 7 minutes.
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Remove from the heat.
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Add the food coloring.
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Beat until spreadable, about 2 minutes. Spread the frosting over the cake.