February 9, 2020
SERVINGS: 8 servings
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.
ARLYN OSBORNE. Designed with Showit.
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