Rose And Vanilla Cake

By Kim Coverdale

Cooking Rose and vanilla cake step by step details? If you are looking cooking tips for Rose and vanilla cake you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

Get the kids baking in the kitchen with this beautiful rose and vanilla cake.

All you have to do is throw all your ingredients of Rose And Vanilla Cake

  1. 250g butter, softened
  2. 1 cup caster sugar
  3. 1 teaspoon vanilla bean paste
  4. 1 teaspoon rosewater
  5. 3 eggs
  6. 2 1/3 cups self-raising flour
  7. 1 cup milk
  8. 2 cups icing sugar mixture
  9. 1 teaspoon rosewater
  10. 1 tablespoon lemon juice

The instruction how to make Rose And Vanilla Cake

  1. Preheat oven to 180C/160C fan-forced. Grease a 22cm (top) baba pan.
  2. Using an electric mixer, beat butter, sugar, vanilla and rosewater for 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until combined after each addition. Stir in flour and milk, in 2 batches, until combined. Spoon mixture into prepared pan. Level the top with a spatula.
  3. Bake for 1 hour or until a skewer inserted in centre of cake comes out clean (cover cake loosely with foil if overbrowning during cooking). Stand cake in pan for 5 minutes. Turn cake out onto a wire rack to cool completely.
  4. Make Rose icing: Sift icing sugar into a bowl. Whisk in rosewater and lemon juice. Add 1 tablespoon cold water. Whisk until mixture is smooth, adding some extra cold water, if necessary.
  5. Place the cooled cake on a cake stand or serving plate. Spoon icing over the top of the cake, allowing icing to drizzle down sides. Set aside to allow icing to set. Serve.

Nutritions of Rose And Vanilla Cake

fatContent: 439.521 calories
saturatedFatContent: 19.5 grams fat
carbohydrateContent: 12.2 grams saturated fat
sugarContent: 62.3 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 5.4 grams protein
sodiumContent: 103 milligrams cholesterol

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