Rose Chiffon Cake
Ingredients
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray.
- Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl.
- Mix milk, rose water, and vanilla extract together in a small bowl.
- Combine 6 tablespoons sugar, egg yolks, and butter in a large bowl; beat with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition.
- Beat egg whites in a separate bowl, with clean beaters, until foamy. Add remaining 7 tablespoons sugar gradually, continuing to beat until stiff peaks form. Fold into the batter.
- Spoon batter into the prepared molds.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
Nutrition & Diet Analysis (per serving)
902
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).