Rose and vanilla cake

Rose and vanilla cake


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

The ingredient of Rose and vanilla cake

  1. 250g butter, softened
  2. 1 cup caster sugar
  3. 1 tsp vanilla bean paste
  4. 1 tsp rosewater
  5. 3 eggs
  6. 2 1/3 cups self-raising flour
  7. 1 cup milk
  8. 2 cups icing sugar union
  9. 1 tsp rosewater
  10. 1 tbsp 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 vivacious and fluffy. grow eggs, 1 at a time, beating until combined after each addition. disquiet in flour and milk, in 2 batches, until combined. Spoon join up into prepared pan. Level the height later a spatula.
  3. Bake for 1 hour or until a skewer inserted in centre of cake comes out clean (cover cake loosely in imitation of foil if overbrowning during cooking). Stand cake in pan for 5 minutes. face cake out onto a wire rack to cool completely.
  4. Make Rose icing: Sift icing sugar into a bowl. raise a fuss in rosewater and lemon juice. mount up 1 tablespoon cold water. demonstrate until blend is smooth, adding some other chilly frosty water, if necessary.
  5. Place the cooled cake more or less a cake stand or serving plate. Spoon icing on top of higher than the summit zenith of the cake, allowing icing to drizzle beside sides. Set aside to enter upon icing to set. Serve.

Nutritions of Rose and vanilla cake

calories: 439.521 calories
fatContent: 19.5 grams fat
saturatedFatContent: 12.2 grams saturated fat
carbohydrateContent: 62.3 grams carbohydrates
proteinContent: 5.4 grams protein
cholesterolContent: 103 milligrams cholesterol
sodiumContent: 178 milligrams sodium

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