Raspberry Rose Cream Cake

I really have a thing for single layer cakes. I think they’re charming and less busy than a layered, fully-frosted-all-over cake. Honestly, I don’t always have time for an extended ordeal and just need a simple and elegant dessert. And this is it! It has a hint of delicate rose water and a cream cheese frosting that is light and lofty. It’s perfectly fit for a garden party, picnic, or social gathering.

SERVINGS: 8 servings

INGREDIENTS:

Raspberry Rose Cake:

• Nonstick spray
• 1 1/2 cups cake flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 1 teaspoon vanilla bean paste
• 1 teaspoon rose water
• 6 tablespoons unsalted butter, room temperature
• 1 cup sugar
• 3 large egg whites
• 1/3 cup raspberry preserves
• 1 pint raspberries

 

Rose Cream Cheese Frosting:

• 6 tablespoons cold heavy cream
• 8 ounces cream cheese, room temperature
• 1/3 cup sugar
• 1/2 teaspoon rose water

INSTRUCTIONS:

Make the cake: Preheat the oven to 350 F. Spray a 9-inch cake pan with nonstick spray and line with parchment paper.

Sift the flour, baking powder and salt into a medium bowl and stir to combine.  Whisk together the milk, vanilla, and rose water in a liquid measuring cup.

Add the egg whites to the bowl of a stand mixer with a whisk attachment. Beat to stiff peaks and transfer to another bowl.

Add the butter and sugar to the stand mixer bowl with a paddle attachment. Beat until fluffy and combined.

With the mixer on the lowest speed, add half of the flour mixture and beat until combined.  Add half of the milk mixture and beat until combined. Repeat with the remaining. Fold in the fluffy egg whites in three additions.

Transfer the batter to the cake pan.  Top with small dollops of the preserves.  Swirl gently with a knife. This is not for design, but to spread it out a bit.

Make the frosting: Beat the heavy cream to stiff peaks in the bowl of a stand mixer with the whisk attachment. Transfer to another bowl.

Add the cream cheese, sugar, and rose water to the stand mixer bowl and beat with the whisk attachment until fluffy.

Fold the whipped cream into the cream cheese mixture in three additions. Set aside in the fridge until the cake is fully cooled.

Transfer the cake to a pretty cake plate and top with the cream cheese frosting. Top with fresh raspberries.