Rose' Wine Cakes
3/4 cup unsalted butter
3 eggs, separated
1 teaspoon vanilla
1 teaspoon rose water
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup Rose'
1/2 cup milk
Preheat oven to 350 degrees. Butter and flour cupcake tins (I used specialty tins - which make my cakes have the shape of angel food cake).
In a Mixing bowl, beat butter and sugar for about 3 minutes, or until light and fluffy. Beat in egg yolk, rose water, and vanilla.
In a bowl, combine flour, baking powder, and salt. In a separate bowl, combine the wine and milk. Add flour and wine mixture to the butter mixture, alternating the additions. In a clean mixing bowl, beat egg whites until stiff peaks form. Gently fold egg whites into the batter. Pour into pans and bake 20 - 25 minutes. Let cool completely.
Rose Water Whipped Cream
1/2 cup heavy whipping cream
1 tablespoon powdered sugar (or to taste)
1 tablespoon rose water (or to taste)
Place a glass bowl in freezer 10 minutes before making the whipped cream.
In a chilled bowl beat the heavy whipping cream on high for 2-3 minutes or until cream becomes thick, slowly add powdered sugar and rose water, until mixed thoroughly. Spoon onto cakes 1 to 2 spoonfuls. Garnish with candied rose petals if desired.
Candied Rose Petals
20-25 rose petals
1 egg white
1 cup sugar
Make sure rose petals are clean and dry. Place egg white in a small bowl and whisk until frothy. Place sugar in a separate bowl. Using a small brush, coat a petal with egg white, covering the petal completely. Dip the petal into the sugar and shake gently to get rid of excess sugar. Place on a wax covered cookie sheet to dry. Repeat with remanding petals. Let dry completely before using, these can be stored in an airtight container for up to a month.
