Recipe from the Thermador Taste of America Cookbook
In the old South, cakes are integrated into everyday life. All special occasions—whether weddings, reunions, baby showers, teas, fish fries, revivals, or Sunday dinners—call for special cakes. This pretty and elegant layer cake made with rose petal jam and rose water (both can be found at international markets) is very much part of the Southern cake baking tradition. Melissa created it to honor her grandmother, who loved roses.
8 to 10 servings
Butter for pans
Flour for pans
2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 large egg whites
¾ cup whole milk
1½ teaspoons vanilla extract
1½ teaspoons rose water
¾ cup (1½ sticks) butter, room temperature
1½ cups sugar
3 cups heavy cream
½ cup sugar
2 teaspoons vanilla extract
2 teaspoons rose water
¾ cup rose petal jam (or raspberry jam,
For cake: Preheat oven to 350°F. Butter and flour
two 9-inch-diameter cake pans. Combine 2 cups
flour, baking powder, and salt in medium bowl. Whisk
egg whites, milk, vanilla and rose water in another
medium bowl. Using electric mixer, beat butter and
sugar in large bowl until fluffy, about 5 minutes. Beat
in flour mixture in 3 additions alternately with egg
white mixture in 2 additions. Using spatula, scrape
down bowl and beaters often. Divide batter between
prepared pans. Bake until toothpick inserted into
center of cake comes out clean, about 25 minutes.
Cool cakes in pans 10 minutes, then remove cakes
from pans and cool completely on racks.
For frosting: Using whisk or electric mixer, beat all
ingredients in large bowl until thick.
For filling and to assemble: Slice each cake
horizontally in half. Set 1 bottom cake half on cake
plate. Spread with 1/4 cup jam, then 1 cup frosting and
top with cake half. Repeat layering process 2 more
times, ending with cake. Cover top and sides with
remaining frosting. (Can be prepared 1 day ahead.
Cover and refrigerate.) Cut into thin slices to serve.
Serve with dry sparkling wine, such as Champagne, Cava,